Savory Rosemary Bread Pudding Good Recipes

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Savory Rosemary Bread Pudding

"This is a totally simple solution for the leftover bread and cheese from ultimate night's birthday party. Tossing the bread with olive oil before assembling the dish makes the top crunchy and very tasty--reminiscent of proper, home made croutons, that's exactly what it is."

Ingredients :

2 tablespoons olive oil
1 medium onion, chopped
four cups cubed bread
2 tablespoons minced fresh rosemary
1 cup shredded or crumbled cheese
6 eggs, lightly crushed
1 cup heavy cream
1 cup 2% milk
1 pinch salt and pepper to taste

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 375 tiers F (a hundred ninety tiers C).
Heat olive oil in a solid iron pan, and cook dinner onion and rosemary in oil until onion is soft.
Toss bread cubes with olive oil and onions. Exact measurement of bread is not essential. Place in a properly oiled, deep sided, 9 inch rectangular pan. Toss with 1/2 cheese, and sprinkle closing cheese over the top.
Beat together milk, cream, and eggs. Pour over bread in pan. It is nice that the bread sticks out of the custard.
Bake for 1 hour, or until browned and a knife inserted within the center comes out clean (except for melted cheese).

Notes :

I hate to waste whatever, and people crumbs of imported cheese and half of eaten loaves of appropriate bread are not reasonably-priced. Also, I sincerely like that it does not matter if I remembered to place the entirety away the night time before; stale is great for this recipe. My preferred breads for this are a rosemary loaf and an olive loaf my neighborhood bakery makes. Cheeses with numerous taste - especially the ones herb encrusted brie cheeses - are incredible. If you do not have 1 cup of cheese left over, increase with a few true cheddar.

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