"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." — Syd
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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 added a couple twists of my own- garlic, extra cheese, a little thyme. It was absolutely delicious!
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 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!
Excellent! I made this with 2 week old bread (really) that had raisins and oats... and it was excellent. I halved the eggs and milk/cream and baked it for 45 min. Thanks! this was great!
I loved this dish. My husband wasn't quite as crazy about it, but I suspect it was because I used it as a side dish and it seemed out of context with the pairing. I would definitely make it again - it would be great for a brunch. The flavors were great.
* 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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