Savory Bread Pudding
Meet the under-rated cousin of pizza, lasagna, and other Italian-y, carby, comfort foods. Make this beauty ahead of time and you’ve got brunch, lunch, or dinner for your crew on lock - just add a crunchy green salad.
10 large eggs
2 cups milk
3 garlic cloves, grated or finely chopped
1/4 teaspoon red pepper flakes
½ cup chopped basil, plus more for garnish
1 lb. loaf of crusty bread, cut into cubes (about 8 cups)
1 cup shredded mozzarella cheese
1 16 oz jar not just pasta sauce
1 tablespoon olive oil for garnish, plus more to grease the baking dish
Salt and pepper
- Preheat oven to 350 degrees with a rack in the middle position and grease a 9 x 13 inch baking dish.
- In a large bowl, whisk the eggs, milk, garlic, red pepper flakes, basil, 1 teaspoon salt and ½ a teaspoon pepper. Add the bread and cheese and toss to fully coat the bread.
- Transfer to the mixture to the baking dish, pushing everything towards the sides to create a flat even surface. Spread the not just pasta sauce on top and bake, uncovered, for 40 minutes, until the eggs have set and the top is golden brown. Drizzle with olive oil, garnish with basil, and serve.