Bread Pudding with tomatoes and mozarella/ Mark Bittman

By lisalang

Ingredients

• 3 cups milk
• 4 tablespoons (1/2 stick) unsalted butter, plus butter for the pan
• 1 cup chopped dried tomatoes
• Salt and freshly ground black pepper
• 8 thick slices day-old good quality white or semolina bread, crusts removed if very thick
• 3 eggs
• 2 cups grated mozzarella cheese
• 1/4 cup chopped fresh basil
• 1/4 cup pitted and chopped black olives

Details

Servings 6

Preparation

Step 1

Heat the oven to 350° F. Warm the milk, butter, dried tomatoes, and a good sprinkling of salt and pepper in a small saucepan over low heat just until the butter melts. Meanwhile, butter a 1 1/2-quart or 8-inch square baking dish (glass is nice) and cut or tear the bread into bite-sized pieces — not too small.
Put the bread in the baking dish and pour the warm milk over it. Let it sit for a few minutes, occasionally submerging any pieces of bread that rise to the top. Beat the eggs briefly and stir them into the bread mixture along with the cheese, basil, and olives. Set the baking dish in a larger baking pan and pour boiling water into the pan to within about an inch of the top of the dish.
Bake for 45 to 60 minutes, or until a thin knife inserted in the center comes out clean or nearly so; the center should be just a little wobbly. Run under the broiler for about 30 seconds if you like to brown the top a bit. Serve hot or store, covered, in the refrigerator for up to 2 days. Cover with foil and reheat in a 325° F oven for about 15 minutes; remove the foil and heat for another 5 minutes or so for a crisper crust.
Time: About 1 hour, largely unattended