Savory Rosemary & Parmesan Bread Pudding

savory rosemary and Parmesan bread pudding

If you’ve never thought of trying a SAVORY bread pudding, get ready to be convinced with this tasty side dish recipe I recently created.

As one of Alexia Foods Tastemaker Bloggers I get to sample a variety of side dish items {breads, potatoes & fries, veggies, even appetizers}. One of the things I like to do is transform these items into NEW recipes like I did with the waffle fries here. This time I turned their rosemary & olive oil Ciabatta rolls into a savory rosemary and Parmesan bread pudding that you can serve with any meal as a side dish, even brunch!

This dish was rather experimental for me so I wasn’t sure how it would turn out, but then again bread & cheese….how bad could it be, right?! This is a good dish to stretch your menu too. For instance I used 4 rolls in the recipe but you can get 5 or 6 servings {instead of just 4} from it.  You get the rosemary flavor from the ciabatta rolls, and the Parmesan cheese pairs perfectly with that.  Here’s the recipe….

blog bread pudding instructions blog bread pudding_instructions

Rosemary & Parmesan Bread Pudding

  • 4 Rosemary & Olive oil flavored Artisan Ciabatta rolls from Alexia Foods, cooked according to package directions
  • 1 cup shredded Parmesan cheese
  • 3 eggs
  • 3/4 cup half & half, milk, or cream
  • Olive Oil
  • Pinch each of salt & white pepper

After rolls have cooled {or even the next few days} cut into 1 inch cubes. In a bowl, drizzle about 1 1/2 to 2 Tablespoons olive oil over cubed bread and toss to coat.

Add 1/2 of cheese and toss in with bread.

In a small bowl beat 3 eggs; add milk or cream, salt and pepper, and combine.

Place bread and cheese mixture in a small baking dish. Top with remaining cheese, and pour egg mixture over bread – it will not cover bread completely.

Bake uncovered about 30 minutes or until golden and cooked through.

What you get is a crusty top with a soft cheesy center.  If you don’t want the top as crusty, you can cover with foil while cooking and remove it during the last few minutes in the oven.  The recipe is very forgiving.  You could use a different type of cheese – cheddar, Gruyere, Havarti, Swiss; and the milk product you use can be whatever you have on hand.  I had 1/2 cup half & half so I use that plus 1/4 cup milk.

savory bread pudding

Have a great day!

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