Jan 25, 2007
Rosemary Bread Pudding
- 1 tbsp olive oil
- 1/2 onion, minced
- 1 garlic clove, minced
- 3/4 tsp dry rosemary
- 1 1/2 cups milk
- 1 cup heavy cream
- 4 eggs
- 1 tsp salt
- cracked pepper
- 3/4 cup gruyere, grated
- 5 cups white bread, crusts removed, cubed
- Heat the olive oil in a skillet on medium high. Saute the onion until tender. Add the garlic and rosemary and saute 1 minute. Set aside.
- Combine the milk, cream, eggs, salt, and pepper. Stir in the onions.
- Stir in the cheese and bread. Let soak in the fridge 4 hours.
- Preheat the oven to 350F. Grease a 9 by 9" baking pan.
- Pour into the pan and bake 45 minutes. Serve.
Would be excellent for brunch. Very light and airy like a souffle. Delicious served with sausage on the side.