Garlic and Herb Bread Pudding

Ingredients

• 2 tablespoons teaspoons basil dried fresh chopped
• 0.5 teaspoon pepper black
• 3 large eggs 
• 2 cups milk fat-free
• 2 tablespoons garlic minced
• 6 cups bread italian cubed (1-inch) ( 8 ounces)
• 2 teaspoons olive oil 
• 2 tablespoons parmesan cheese fresh divided grated
• 2.5 ounces part-skim mozzarella cheese shredded divided
• 0.5 teaspoon salt 
• 0.3 cup sun-dried tomatoes packed

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 35
2. Place boiling water and tomatoes in a bowl. Cover and let stand 10 minutes or until tender.
3. Drain well; finely chop.
4. Heat oil in a small nonstick skillet over medium-low heat.
5. Add garlic; cook for 1 minute, stirring constantly.
6. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in tomatoes, garlic, 1/2 cup mozzarella, 1 tablespoon Parmesan, basil, salt, and pepper.
7. Place bread in a shallow 1 1/2-quart casserole coated with cooking spray.
8. Pour milk mixture over bread, gently stirring to coat.
9. Let mixture stand 15 minutes.
10. Sprinkle with remaining mozzarella and Parmesan.
11. Bake at 350 for 45 minutes or until golden brown.