Rosemary Bread Pudding
Rosemary Bread Pudding is a savory, herb-infused dish made with bread, eggs, milk, and fresh rosemary. It delivers rich flavor, soft texture, and rustic charm. This casserole-style recipe is simple, customizable, and perfect for any meal of the day.
Ingredients
- 6 cups cubed day-old bread
- 1 tablespoon minced fresh rosemary
- 1 small onion, sautéed (optional)
- 3 cups milk or half-and-half
- 4 large eggs
- ½ cup grated Parmesan or cheddar
- 2 tablespoons melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Grease a baking dish with butter.
- Place cubed bread in the dish.
- Sprinkle rosemary, cheese, and sautéed onion over the bread.
- Whisk eggs, milk, salt, pepper, and melted butter.
- Pour the custard evenly over the bread.
- Press gently so the bread absorbs the mixture.
- Bake for 35–40 minutes until golden and set.
Notes
- Use firm bread like sourdough or French loaf.
- Add extra rosemary for a stronger herbal aroma.
- Mix in sautéed mushrooms for more depth.
- Use whole milk for a richer custard.
- Let it rest 10 minutes before serving.