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Savory Rosemary Bread Pudding

Savory Rosemary Bread Pudding

Syd

Syd

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  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).
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Reviews

WILETRA
18

WILETRA

11/3/2008

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 herbed dipping oil. Well, I had a lot of bread left over, as well as oil that had been sitting with the herbs in it. So I substituted the bread and olive oil in this recipe for the bread and olive oil that I had. I used a combination of sharp white chedder and colby jack cheeses. I also just used 2% milk. I didn't have cream, so I just used what I had. I also used dried rosemary because I didn't have fresh rosemary. I added bacon pieces just to give it a little meat. Despite all my substitutions, the dish came out really well. I will definitely be making this one again!

Lisa
11

Lisa

4/27/2010

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.

ashleyh7
11

ashleyh7

7/7/2009

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 different breads and cheeses!

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