Garlic and Herb Bread Pudding

1/3c sun-dried tomatoes, packed without oil
2 tsp EVO oil
2 tbsp minced garlic
2 c fat-free milk
3/4c egg substitute
2/3c shredded mozzarella cheese, divided
2 tbsp grated Parmesan cheese, divided
2 tbsp chopped fresh or 2 teaspoons dried basil
1/2tsp kosher salt
1/2tsp black pepper
8 oz (1-inch) cubed Italian seasoned bread (see below)
Cooking spray

Preheat oven to 350°. Boil water and cover the sun-dried tomatoes in a bowl. Let stand 10 minutes or until tender. Drain well, and finely chop. Heat oil in a small nonstick skillet over medium-low heat. Add garlic and cook for 1 minute, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in the tomatoes, garlic, 1/2 cup of mozzarella, 1 tablespoon 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. (One pound of sun-dried tomatoes are equivalent to 20 pounds of fresh tomatoes.)

Italian Seasoned Bread@
http://allblindtrust.blogspot.com/2005/11/bread-machine-dough-anything-style-10.html
Simply set your ABM to Whole Wheat Loaf Cycle.