"Pepperoni-pizza flavor in a savory bread pudding. Came up with this to use up some stale bread and cheese. Would love to add some mushrooms and peppers, but didn't have any on hand. I served this with a fresh tomato/basil salad."
Preheat oven to 350F. Grease a 2-quart casserole baking dish (or 9x9 deep dish pan)
In skillet over medium heat, heat 1 Tbsp olive oil; saute onion and garlic until tender and translucent - about 10 minutes. Stir in sun-dried tomatoes and saute another 5 minutes until softened. Remove from heat and let cool slightly.
Place bread cubes in prepared baking dish.
In separate bowl, whisk together eggs, half & half, pesto, Italian seasoning, salt and pepper, red pepper flakes and parsley. Stir in onion mixture, 1 1/2 cups mozzarella and 1/4 cup romano cheeses, and pepperoni. Pour over bread cubes - stir to combine. (Add more half & half or milk, if necessary - bread should be moistened)
Top with additional mozzarella and parmesan, and drizzle with 1 Tbsp olive oil.
(You can let this sit or refrigerate for a few hours, if desired)
Bake for about 20-25 minutes, or until bubbly and golden brown. Let sit at least 10 minutes before serving, or serve at room temperature.