New this month
Savory Rosemary Bread Pudding

Savory Rosemary Bread Pudding

"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."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.


servings 325 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
  3. 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.
  4. Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
  5. Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).


  • Cook's Note:
  • 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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 26
  1. 35 Ratings

Most helpful positive review

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 her...

Most helpful critical review

Tasted great warm but not cold.

Most helpful
Most positive
Least positive

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 her...

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 differe...

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.

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 omitt...

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

I made this with feta for a work brunch and it was a big hit! Delicious and simple.

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!

Other stories that may interest you