Tomato-Olive Bread Pudding

PREP: 25 minutes BAKE: 1 hour STAND: 15 minutes OVEN: 325°F MAKES 6 servings

  • 8 ounces crusty country Italian bread, cut into 1-inch cubes (about 8 cups)
  • 1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, drained
  • 1 10-ounce package frozen chopped spinach, thawed and well drained
  • 1 cup shredded Italian cheese blend (4 ounces)
  • 1⁄2 cup chopped onion (1 medium)
  • 1⁄3 cup pitted kalamata olives, quartered
  • 2 cloves garlic, minced
  • 4 eggs, lightly beaten, or 1 cup refrigerated or frozen egg product, thawed
  • 2 cups half-and-half, light cream, or milk
  • 1⁄4 teaspoon crushed red pepper

1 Preheat oven to 325°F. Grease a 2-quart square baking dish; set aside. In an extra-large bowl toss together bread cubes, drained tomatoes, spinach, cheese, onion, olives, and garlic. Transfer bread mixture to the prepared baking dish.

2 In a large bowl combine eggs, half-and-half, and crushed red pepper. Pour evenly over mixture in baking dish. Using the back of a large spoon, press lightly (dish will be very full).

3 Bake, uncovered, for 60 to 65 minutes or until pudding is evenly puffed and temperature in center registers 170°F on an instant-read thermometer. Let stand for 15 minutes before serving.

PER SERVING: 328 cal., 16 g total fat (8 g sat. fat), 174 mg chol., 787 mg sodium, 33 g carb., 3 g fiber, 14 g pro.