Savory Rosemary Bread Pudding
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"This is a very simple solution for the leftover bread and cheese from last night's party. I hate to waste anything, and those crumbs of imported cheese and half eaten loaves of good bread are not cheap. Also, I really like that it does not matter if I remembered to put everything away the night before; stale is fine for this recipe. My favorite breads for this are a rosemary loaf and an olive loaf my local bakery makes. Cheeses with a lot of flavor - especially those herb encrusted brie cheeses - are great. If you do not have 1 cup of cheese left over, augment with some good cheddar. 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."
Original recipe yield: 8 servings.
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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
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DIRECTIONS:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
- 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.
- Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
- 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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