Savory Rosemary Bread Pudding

Savory Rosemary Bread Pudding

Savory Rosemary Bread Pudding
The dish’s flavors are infused with great bread, cheese, olive oil, and fresh rosemary. Before assembling the dish, toss the bread with olive oil to make the top crunchy and delicious, which is exactly what it is—good, homemade croutons.

Set oven to 375 degrees Fahrenheit (190 degrees C).

Onion and rosemary are cooked in hot olive oil in a cast iron pan until the onion is soft.

Combine onions and olive oil with the bread cubes.

It is not necessary to measure the bread precisely.

Put in a deep 9-inch square pan that has been well-oiled.

Add half the cheese, toss, then top with the remaining cheese.

Combine milk, cream, and eggs in a bowl.

Pour over the pan of bread.

The bread poking out of the custard is acceptable.

Baking should be done for one hour, or until golden and a knife inserted in the center comes out clean (except for melted cheese)