Savory Rosemary Bread Pudding
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Description
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
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cups cubed bread
- 2 tablespoons minced fresh rosemary
- 1 cup shredded or crumbled cheese
- 6 eggs, lightly beaten
- 1 cup heavy cream
- 1 cup 2% milk
- 1 pinch salt and pepper to taste
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).
Nutrition Facts
serving: 8 servings
calories: 325.3 kcal
carbohydrates: 15.3 g
protein: 12 g
saturated fat: 12.1 g
cholesterol: 197.5 mg
sodium: 296.2 mg
fiber: 0.9 g
sugar: 2.6 g
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