Tomato-Olive Bread Pudding

This recipe was fabulous! Seriously, all of the recipes that I have made from Better Homes and Gardens 365 Vegetarian Meals have been wonderful. There hasn't been any yet that I have made that we didn't like. When I make this again I will probably alter this recipe slightly to add feta. I think by adding feta it will add just a little bit of zip and another layer of flavor. I used real eggs when I made it.

Tomato-Olive Bread Pudding

8 ounces crusty country Italian Bread, cut into 1-inch cubes (about 8 cups)
1 14.5 ounce can diced tomatoes with basil, garlic, and oregano, drained
1 10-ounce package frozen chopped spinach, thawed and well drained
1 cup shredded Italian cheese blend (4 ounces)
1/2 cup chopped onion (1 medium)
1/3 cup pitted kalamata olives, quartered
2 cloves garlic, minced
4 eggs, lightly beaten, or 1 cup refrigerated or frozen egg product, thawed
2 cups half-and-half, light cream, or milk
1/4 teaspoon crushed red pepper

1. Preheat oven to 325. Grease a 2-quart square baking dish; set aside. In an extra-large bowl toss together bread cubes, drained tomatoes, spinach, cheese, onion, olives, and garlic. Transfer bread mixture to the prepared baking dish.

2. In a large bowl combine eggs, half-and-half, and crushed red pepper. Pour evenly over mixture in baking dish. Using the back of a large spoon, press lightly (dish will be very full).

3. Bake, uncovered, for 60 to 65 minutes or until pudding is evenly puffed and temperature in center registers 170 degrees on an instant-read thermometer. Let stand for 15 minutes before serving.