Garlic and Herb Bread Pudding: A Savory Delight

The scent of garlic sizzling in olive oil always transports me back to my grandmother’s kitchen. She had a way of coaxing magic from simple ingredients, and her bread pudding, while often sweet, sometimes took a savory turn. I remember one particularly chilly autumn evening, the aroma of garlic, herbs, and toasted bread filled her cozy kitchen. This wasn’t the sugary dessert I was used to; it was a warm, comforting dish, perfect alongside a hearty bowl of soup. That memory, a testament to her culinary ingenuity, inspired this version of Garlic and Herb Bread Pudding.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6-8
• Dietary Type: Vegetarian

Ingredients

• 1/3 cup sun-dried tomatoes, packed without oil
• 2 teaspoons olive oil
• 2 tablespoons minced garlic
• 2 cups nonfat milk
• 2 large eggs
• 2/3 cup shredded part-skim mozzarella cheese, divided
• 2 tablespoons grated fresh parmesan cheese, divided
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups cubed Italian bread (1-inch cubes), preferably day-old
• Cooking spray

Equipment Needed

• Small nonstick skillet
• Shallow 1 1/2-quart casserole dish
• Whisk
• Large bowl
• Small bowl
• Measuring cups and spoons
• Chopping board
• Knife

Instructions

1. Begin by preheating your oven to 350°F (175°C).
2. Pour boiling water into a small bowl. Place the sun-dried tomatoes into the boiling water, ensuring they are submerged. Cover the bowl and let it stand for 10 minutes, or until the sun-dried tomatoes become tender and pliable. This rehydration process is crucial for achieving the desired texture and flavor.
3. Once the sun-dried tomatoes are tender, drain them thoroughly. Finely chop the rehydrated sun-dried tomatoes and set them aside.
4. Heat the olive oil in a small nonstick skillet over medium-low heat. This gentle heat will allow the garlic to infuse the oil without burning.
5. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent it from browning. The garlic should become fragrant and slightly softened. Remove the skillet from the heat and set it aside to cool slightly.
6. In a large bowl, combine the nonfat milk and the eggs. Use a whisk to thoroughly mix the ingredients until they are well combined. This creates the custard base for the bread pudding.
7. Add the finely chopped sun-dried tomatoes, the cooked garlic (along with the olive oil from the skillet), half of the shredded mozzarella cheese (reserve the other half for topping), half of the grated parmesan cheese (again, reserve the other half), the chopped fresh basil (or dried basil), salt, and black pepper to the milk and egg mixture. Stir well to ensure all ingredients are evenly distributed.
8. Coat a shallow 1 1/2-quart casserole dish generously with cooking spray. This will prevent the bread pudding from sticking to the dish during baking.
9. Place the cubed Italian bread into the prepared casserole dish, spreading it out evenly.
10. Pour the milk mixture (the custard base) over the bread cubes, gently stirring to coat all the bread evenly. Ensure that every piece of bread is moistened with the mixture.
11. Allow the mixture to stand for 15 minutes. This allows the bread to absorb the custard, resulting in a moist and tender bread pudding.
12. After the standing time, sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the bread pudding.
13. Bake in the preheated oven at 350°F (175°C) for 45 minutes, or until the bread pudding is golden brown and set. To test for doneness, insert a knife into the center of the bread pudding; it should come out clean.
14. Remove the bread pudding from the oven and let it cool slightly before serving. This allows the bread pudding to set further and prevents it from being too soft when cut.

Expert Tips & Tricks

• Bread Choice: Using day-old bread is crucial because it absorbs the custard better than fresh bread, preventing a soggy texture. If you only have fresh bread, you can lightly toast the cubes in the oven to dry them out slightly.
• Cheese Distribution: Ensure the cheese is evenly distributed over the top of the bread pudding for a beautiful golden-brown crust.
• Make-Ahead Option: The bread pudding can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking from cold.
• Flavor Boost: For an extra layer of flavor, consider adding a pinch of red pepper flakes to the custard mixture for a subtle kick.
• Preventing Soggy Bottom: To prevent a soggy bottom, you can place the casserole dish on a baking sheet while baking. This helps to distribute the heat evenly.

Serving & Storage Suggestions

Serve the Garlic and Herb Bread Pudding warm as a savory side dish alongside soups, salads, or grilled meats. It pairs particularly well with tomato soup, a green salad with vinaigrette, or grilled chicken.

To store leftovers, let the bread pudding cool completely before covering it tightly with plastic wrap or placing it in an airtight container. It can be stored in the refrigerator for up to 3 days.

To reheat, preheat the oven to 350°F (175°C). Place the bread pudding in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave, but the texture may be slightly different.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	113.8 kcal	N/A
Calories from Fat	54 g	48%
Total Fat	6 g	9%
Saturated Fat	2.8 g	13%
Cholesterol	67.5 mg	22%
Sodium	382.7 mg	15%
Total Carbohydrate	5.7 g	1%
Dietary Fiber	0.4 g	1%
Sugars	4.3 g	N/A
Protein	9.3 g	18%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Gluten-Free: Use gluten-free Italian bread for a gluten-free version.
• Dairy-Free: Substitute the nonfat milk with almond milk or soy milk, and use a dairy-free mozzarella alternative.
• Herbs: Experiment with different herbs such as rosemary, thyme, or oregano to customize the flavor.
• Vegetables: Add other vegetables like sautéed mushrooms, spinach, or bell peppers for added nutrients and flavor.
• Meat: For a heartier dish, add cooked and crumbled bacon, sausage, or ham.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of bread?

A: Yes, you can use other types of bread such as sourdough, French bread, or even croissants. However, Italian bread provides a good balance of texture and flavor.

Q: Can I make this bread pudding sweeter?

A: This recipe is designed to be savory, but if you prefer a slightly sweeter version, you can add a tablespoon or two of sugar to the milk mixture.

Q: Can I freeze this bread pudding?

A: While it’s best enjoyed fresh, you can freeze baked bread pudding. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating.

Q: What if my bread pudding is browning too quickly?

A: If the top of the bread pudding is browning too quickly, cover it loosely with aluminum foil during the last 15-20 minutes of baking.

Q: How can I tell if the bread pudding is done?

A: The bread pudding is done when it’s golden brown and set. A knife inserted into the center should come out clean.

Final Thoughts

This Garlic and Herb Bread Pudding is a versatile and comforting dish that’s perfect for any occasion. Whether you’re serving it as a side dish for a cozy dinner or bringing it to a potluck, it’s sure to be a crowd-pleaser. Don’t be afraid to experiment with different herbs and cheeses to create your own unique version. I encourage you to try this recipe and share your feedback! Pair it with a crisp white wine for an unforgettable culinary experience. Enjoy!