Savory Rosemary Bread Pudding

Name: Savory Rosemary Bread Pudding
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

9 ingredients

5 steps

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).