1/3 cup sun-dried tomatoes, packed without oil
2 tsp. olive oil
2 T. minced garlic
2 cups fat-free milk
3 large eggs
2/3 cup (about 2 1/2 oz.) shredded part-skim mozzarella cheese, divided
2 T. grated fresh Parmesan cheese, divided
2 T. chopped fresh or 2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. black pepper
6 cups (1-inch) cubed Italian bread (about 8 oz.)
Cooking spray

Preheat oven to 350°. Place boiling water and tomatoes in a bowl. Cover and let stand 10 minutes or until tender. Drain well; finely chop. Heat oil in a small nonstick skillet over medium-low heat. Add garlic; cook for 1 minute, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in tomatoes, garlic, 1/2 cup mozzarella, 1 T. Parmesan, basil, salt, and pepper. Place bread in a shallow 1 1/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Bake at 350° for 45 minutes or until golden brown.

Yield: 8 servings
Calories: 178
Fat: 6.2g
Fiber: 1.2g