1/2 loaf unsliced egg bread
3 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 can diced peeled tomatoes - (14 1/2 oz)
2 tablespoons chopped fresh basil
Nonstick cooking spray
3 ounces goat cheese
Directions: one line for each direction. When saved the lines will be numbered.
* 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.
