Recipe by Syd
"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."
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minced fresh rosemary
shredded or crumbled cheese
eggs, lightly beaten
salt and pepper to taste
This was absolutely DELICIOUS!!! I love that I didnt have to follow the recipe exactly but it still turned out great. I hosted a party Saturday where I served this crusty garlic bread with herbed dipping oil. Well, I had a lot of bread left over, as well as oil that had been sitting with the herbs in it. So I substituted the bread and olive oil in this recipe for the bread and olive oil that I had. I used a combination of sharp white chedder and colby jack cheeses. I also just used 2% milk. I didn't have cream, so I just used what I had. I also used dried rosemary because I didn't have fresh rosemary. I added bacon pieces just to give it a little meat. Despite all my substitutions, the dish came out really well. I will definitely be making this one again!
Tasted great warm but not cold.
Super. I used whole milk instead of the more fattening stuff. I also added kale and butternut squash (sauted before hand) and it was simply yummy.
I will probably try it with 1-2 fewer eggs next time, as the consistency was closer to quiche than bread pudding. The flavor was excellent, though, and it will be fun to experiment with different breads and cheeses!
Made this as 4 servings in a smaller dish, 30 minutes was perfect. I had a sourdough baguette and some herbed goat cheese and it turned out gorgeous. Such a great idea! Thank you!
I added a couple twists of my own- garlic, extra cheese, a little thyme. It was absolutely delicious!
This was delicious. I used shredded havarti and added diced ham, it was super yummyl
Awesome. Everyone's right, this could work with any bread and cheese. I used some 1.5 week old garlic-seasoned bread leftover from a party, and 2 cups of shredded Mexican blend cheeses. I omitted the onion since my guests aren't real fans of onions (I know, what?), and added in a 10 oz. package of frozen spinach (first tried to add it into the pan with the oil and rosemary, but I didn't thaw it ahead of time, so I ended up removing the spinach block and heating it in the microwave, then adding it to the bowl of bread cubes, olive oil, and rosemary). I also just used 2 cups of 1% milk, since that's what I had, and used all 6 eggs. I loved the consistency, though I'm not familiar enough with either quiche or custard to say what it's more like. It was definitely a substantial meal component, accompanied by Crispy Rosemary Chicken and Fries (without the fries) recipe here by Sandy Witek -- awesome. Next time, I'll try to add in some mushrooms to see if this can be a complete meal in one dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Rosemary Bread Pudding
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 218
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