Meatball Bread Pudding

Recipe View 10 mins In a large skillet, crumble the ground beef over medium heat. Add the chopped onions and crushed garlic; cook and stir until the beef is evenly browned, about 8-10 minutes. Drain off any excess fat.

Recipe View 20 mins Stir in the red wine, drained diced tomatoes, dried oregano, red pepper flakes, and sea salt. Bring the mixture to a gentle boil, then reduce the heat to low, and simmer for 20 minutes, allowing the flavors to meld together.

Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C).

Recipe View 2 mins In a medium bowl, whisk together the eggs, brown sugar, and half-and-half cream until well combined.

Recipe View 1 mins Place the cubed day-old bread in a 2-quart casserole dish or square baking pan.

Recipe View 3 mins Pour the egg mixture and chicken broth over the bread cubes, ensuring they are thoroughly saturated. Stir in the ground beef mixture, distributing it evenly throughout the bread.

Recipe View 1 mins Sprinkle half of the grated Romano cheese over the top of the bread pudding.

Recipe View 40 mins Bake in the preheated oven for 40 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.

Recipe View 2 mins Portion the meatball bread pudding into individual bowls. Garnish each serving with the remaining grated Romano cheese before serving.