Savory Rosemary Bread Pudding

Savory Rosemary Bread Pudding

23

"This is a very simple solution for the leftover bread and cheese from last night's party. Tossing the bread with olive oil before assembling the dish makes the top crunchy and very tasty--reminiscent of good, homemade croutons, which is exactly what it is."

Ingredients

servings 325 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
  3. Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
  4. Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
  5. Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).

Footnotes

  • Cook's Note:
  • I hate to waste anything, and those crumbs of imported cheese and half eaten loaves of good bread are not cheap. Also, I really like that it does not matter if I remembered to put everything away the night before; stale is fine for this recipe. My favorite breads for this are a rosemary loaf and an olive loaf my local bakery makes. Cheeses with a lot of flavor - especially those herb encrusted brie cheeses - are great. If you do not have 1 cup of cheese left over, augment with some good cheddar.
  • profile image

Your rating

Cancel
Submit

Reviews

23
  1. 31 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This was absolutely DELICIOUS!!! I love that I didnt have to follow the recipe exactly but it still turned out great. I hosted a party Saturday where I served this crusty garlic bread with her...

I will probably try it with 1-2 fewer eggs next time, as the consistency was closer to quiche than bread pudding. The flavor was excellent, though, and it will be fun to experiment with differe...

Super. I used whole milk instead of the more fattening stuff. I also added kale and butternut squash (sauted before hand) and it was simply yummy.

Awesome. Everyone's right, this could work with any bread and cheese. I used some 1.5 week old garlic-seasoned bread leftover from a party, and 2 cups of shredded Mexican blend cheeses. I omitt...

Made this as 4 servings in a smaller dish, 30 minutes was perfect. I had a sourdough baguette and some herbed goat cheese and it turned out gorgeous. Such a great idea! Thank you!

I added a couple twists of my own- garlic, extra cheese, a little thyme. It was absolutely delicious!

This was delicious. I used shredded havarti and added diced ham, it was super yummyl

Excellent! I made this with 2 week old bread (really) that had raisins and oats... and it was excellent. I halved the eggs and milk/cream and baked it for 45 min. Thanks! this was great!

I loved this dish. My husband wasn't quite as crazy about it, but I suspect it was because I used it as a side dish and it seemed out of context with the pairing. I would definitely make it aga...