| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Latimes3 |
6 |
servings |
INGREDIENTS
| 1/2 |
|
Loaf unsliced egg bread |
| 3 |
|
Eggs |
| 1/2 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
cn |
Diced peeled tomatoes; 14-1/2 oz. |
| 2 |
tb |
Chopped basil; see * Note |
|
|
Nonstick cooking spray |
| 3 |
oz |
Goat cheese |
INSTRUCTIONS
* Note: If you can't find fresh basil, try using canned diced peeled
tomatoes already seasoned with Italian herbs instead.
Cut crust off bottom and ends of egg bread, then cut remaining bread into
1-inch thick slices, then 1-inch cubes. (Top crust gives nice texture to
pudding.) Mix together eggs, milk, salt and pepper, then pour over bread
cubes. Toss to thoroughly coat bread. Drain tomatoes, reserving liquid, and
toss tomatoes into bread mixture. Chop basil and toss into mixture. It
should look wet and a little soggy. Place bread in 9- by 9-inch baking pan
that has been lightly sprayed with nonstick vegetable cooking spray.
Crumble goat cheese over top. Drizzle reserved tomato juice over top. Bake
at 425 degrees until liquid is absorbed and top is puffed up and slightly
browned, about 20 minutes. Yields 6 servings.
Each serving: 207 calories; 582 mg sodium; 133 mg cholesterol; 8 grams fat;
22 grams carbohydrates; 11 grams protein; 0.32 gram fiber
Recipe Source: Los Angeles Times - 11-11-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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