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Savory Bread Pudding with Aged Gouda & Cheddar Cheese, Plus a Sun-Dried Tomato Giveaway
ADVENTURES IN COOKING18Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3.5 oz. sun-dried tomatoes (Bag of, used these in the bread pudding, yum!)
- 3.5 oz. sun-dried tomatoes (Bag of, with Basil, used these to make the Greek mac & cheese again. Loved the added basil!)
- 8.5 oz. sun-dried tomato pesto (Jar of, SO good on rosemary-flavored Triscuits, just ask my sad empty cracker box.)
- 8.5 oz. sun-dried tomatoes (Jar of Julienne-Cut, in Olive Oil)
- 8.5 oz. sun dried tomato (Jar of, Bruschetta, ate 1/3 of the jar in one sitting with leftover bread from this recipe. When I can apply the word "healthy" to a snack all self-control goes out the window.)
- 8.5 oz. sun dried tomato (Jar of, Halves in Olive Oil)
- 4 eggs (whisked)
- 3 cloves garlic (minced)
- 2 pork sausages (meat removed from the casing)
- 5 cups bread cubes (cut from a good, dense loaf of bread, not the kind with a bunch of holes in it)
- 1/2 cup milk
- 1 cup aged gouda (Grated)
- 1 cup white cheddar cheese (Grated)
- 3.4 oz. sun-dried tomatoes (julienne-cut)
- 1 tsp. fresh parsley (chopped)
- 1 tsp. dried rosemary
- 1/2 tsp. black pepper
- 1/4 tsp. salt
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