Savory pesto and sun dried tomato bread pudding
Bread cubes layered with pesto, sun dried tomatoes and cheese and baked in an egg custard
Equipment
- 1 deep sided round or square baking dish
Ingredients
Ingredients
- 6 cups Cubed bread
- 1 cup White wine
- 1 cup Milk
- 1 cup Pesto divided in two
- 1 cup Sun dried tomatoes sliced
- 3 cups Mozzarella cheese grated
- 8 medium eggs
- 1 cup heavy whipping cream
Instructions
- Preheat the oven to 400 degrees Fahrenheit
- Mix the white wine and milk in a medium sized bowl. Add the bread cubes and soak for 5 to 10 minutes.
- Spread half the cubes out on the bottom of the baking dish. Distribute half the pesto and sun dried tomatoes over the bread cubes. Scatter half the cheese over the cubes. Repeat the same process with the remaining bread, pesto, tomatoes and cheese.
- Next, whisk the cream, eggs and salt together. Pour over the layered ingredients. Cover the baking dish with foil. Place in the preheated oven and bake covered for 45 minutes. Uncover and continue to bake for an additional 15 minutes until the top layer of cheese is browned. Let rest about 15 minutes before serving.
