• 1 loaf (½ of 14-ounce package) Dierberg Bakery Italian Twin Loaf Bread
• 1½ cups Dierbergs milk
• 4 large Dierbergs eggs
• ½ cup julienned oil-packed sun-dried tomatoes, drained
• ½ cup chopped fresh parsley
• 1 package (8 ounces) Volpi Basil Rotola, sliced ½-inch thick and chopped
• ¼ cup Dierbergs grated parmesan cheese

Cut bread into ¾-inch cubes (about 8 cups). Spread on jellyroll pan and let dry about 8 hours.

 

In large bowl, whisk together milk and eggs until well mixed.

 

Stir in bread cubes, sun-dried tomatoes, and parsley; let stand 5 minutes.

 

Pour half the bread mixture into 8-inch baking dish that has been lightly coated with no-stick cooking spray.

 

Scatter Rotola over bread. Top with remaining bread mixture. Cover and chill overnight.

 

Let stand at room temperature 15 minutes.

 

Bake uncovered in 350°F. oven 20 minutes. Sprinkle parmesan over top; bake until knife inserted in center comes out clean, about 20 minutes.

 

Let stand 5 minutes before cutting.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 325
Cholesterol: 134 mg
Fat: 16 g
Sodium: 671 mg
Carbohydrates: 24 g
Protein: 23 g
Fiber:
Saturated Fat: N/A