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Italian Bread Pudding Recipe

Italian Bread Pudding Ingredients

  • Italian Bread Pudding Recipe
    Italian Bread Pudding Recipe

    5 large eggs

  • 1 cup milk
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 1/8 to 1/4 tsp. ground red pepper
  • 1 (5-oz.) package frozen mozzarella-and-Monterey Jack cheese Texas toast, chopped
  • 3 plum tomatoes, seeded and chopped (about 1 1/4 cups)
  • 8 fully cooked bacon slices, chopped
  • 1 cup grated Cheddar cheese
  • Garnish: fresh basil leaves

How to make Italian Bread Pudding

  • Whisk together first 6 ingredients until blended.
  • Layer half of Texas toast in a lightly greased 11- x 7-inch baking dish; sprinkle with half each of tomatoes, bacon, and cheese. Repeat layers once. Pour egg mixture over toast and cheese. Cover and chill 4 to 24 hours.
  • Preheat oven to 325°. Bake casserole 50 to 55 minutes or until center is set. Let stand 5 minutes before serving. Garnish, if desired.
  • 1 1/4 cups egg substitute may be substituted.
  • Note: For testing purposes only, we used Pepperidge Farm Mozzarella and Monterey Jack Texas Toast.
  • Texas Toast Bread Pudding: Omit dried basil, tomatoes, and bacon. Proceed with recipe as directed.
  • Sausage Roll Casserole: Omit dried basil, tomatoes, and bacon. Increase cheese to 1 1/2 cups. Substitute 1 (18-oz.) package frozen sausage wrap rolls for Texas toast. Break apart sausage rolls; cut each roll crosswise into thirds, cutting across sausage. Proceed with recipe as directed.
  • Italian Bread Pudding is ready to serve.

Prep: 15 min.
Chill: 4 hr.
Bake: 55 min.
Stand: 5 min.

Yield: Makes 6 servings