Savory Rosemary Bread Pudding Recipe - Allrecipes.com
Savory Rosemary Bread Pudding Recipe

Savory Rosemary Bread Pudding

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  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).
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Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2008

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!

 
Most Helpful Critical Review
Jun 10, 2009

Tasted great warm but not cold.

 
Apr 27, 2010

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.

 
Jul 07, 2009

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!

 
Dec 17, 2009

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!

 
Jun 19, 2011

I added a couple twists of my own- garlic, extra cheese, a little thyme. It was absolutely delicious!

 
Jul 21, 2011

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!

 
Mar 18, 2010

This was delicious. I used shredded havarti and added diced ham, it was super yummyl

 

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Nutrition

  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 15.3 g
  • 5%
  • Cholesterol
  • 217 mg
  • 72%
  • Fat
  • 24.2 g
  • 37%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 345 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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