Recipe shared by Grace C.
4 cups 2″ chunks of dried rye bread
1 cup half-and-half
2/3 cup low-sodium vegetable broth
1 tablespoon of mustard
dash of sea salt
1/4 teaspoon of black pepper
2/3 cup + 2 tablespoons shredded Italian cheese mix (I used a provolone & mozzarella combo), divided
Preheat oven to 400 degrees and grease an 8″ glass baking dish with cooking spray. Put the bread chunks into a medium bowl. In a separate bowl, whisk together eggs, half-and-half, broth, mustard, salt and pepper; pour egg mixture onto the bread and stir. Let mix soak for 10-12 minutes- I let mine soak for about 15 minutes to ensure absorption but the bread started to crumble a bit. Lightly press down on the chunks of bread every so often that bread is fully soaked in egg mixture.
Add 2/3 cup of cheese and stir. Pour bread pudding mix into prepared baking dish. Top mix with remaining cheese and bake for 35 to 40 minutes, until the pudding is golden brown. Insert a knife into the center of the pudding to check its doneness; it should come out clean.
Note In lieu of half-and-half, I substituted 3 1/2 tablespoons melted butter + enough 2% milk to equal 1 cup.