2 eggs, beaten
1 (1 pound) loaf Italian bread, cut into small cubes
1/3 cup milk
1 (3 ounce) package spaghetti sauce mix
4 ounces shredded mozzarella cheese
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (16 ounce) can whole kernel corn, drained
2 tablespoons butter
1/2 cup dried parsley
3 tablespoons chopped fresh parsley
Place eggs in a separate large bowl. Stir in milk and spaghetti sauce mix. Mix carefully until blended.
Gently pat mixture into bread cubes. Place first bread cube into syrup mold; place next bread cube into syrup mold; place third bread cube into syrup mold. Add sliced cheese, onions, bell pepper, corn and butter. Pour sauce mixture over bread cubes.
Bake in preheated oven for 45 minutes, or until bubbly and golden brown. Cool slightly, transfer to serving dish.