Bread pudding is one of those timeless desserts that keeps getting rediscovered by each new generation. But why does the fun have to stop at dessert? Why can’t it be more? Well, it can! Savory Rosemary Bread Pudding switches up the sweet for savory, with a simple unsweetened custard soaking into a mixture of tender bread, sautĂ©ed onions, and herbaceous, fragrant rosemary. It’s the sort of side dish sensation perfect for serving next to rotisserie chicken or a juicy steak. Savory Rosemary Bread Pudding might just be the next delicious discovery of your kitchen!
Ingredients
- 2 tablespoons olive oil, plus more for coating the pan
- 1 medium onion, chopped
- 2 tablespoons fresh rosemary, minced
- 4 cups bread, cubed
- 1 cup cheese, shredded or crumbled
- 1 cup 2% milk
- 1 cup heavy cream
- 6 eggs, lightly beaten
- salt, to taste
- pepper, to taste
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Generously coat a deep-sided 9-inch square pan in oil.
Step 3 –In a cast iron pan, warm 2 tablespoons of the olive oil.
Step 4 –Cook the onion and the rosemary in the oil until the onion is soft, about 5 minutes.
Step 5 –In a large bowl, toss the bread cubes in the onion mixture.
Step 6 –Place the bread mixture in the prepared baking dish and toss with 1/2 of the cheese.
Step 7 –Sprinkle the remaining cheese on top of the casserole.
Step 8 –In another bowl, beat together the milk, the heavy cream, and the eggs.
Step 9 –Pour the egg mixture over the bread mixture.
Step 10 –Bake until browned and a knife inserted in the middle comes out clean (except melted cheese), about 1 hour.
Step 11 –Season with the salt and the pepper.
Step 12 –Serve.