This rosemary & Parmesan savory bread pudding recipe is made with ciabatta bread for an easy vegetarian side dish. Serve it for dinner party menus or for brunch and ladies luncheons.
Savory Bread Pudding
It’s easy to pick up a package of ciabatta rolls to serve for dinner, but I like to transform them into NEW recipes. This time I turned them into savory bread pudding with rosemary and parmesan cheese.
If you’ve never thought of trying savory bread pudding, get ready to be convinced with this simple side dish recipe with Italian flavors. It’s a delicious twist on a traditionally sweet dish.
What you’ll love about this recipe
First of all, it’s bread and cheese! That’s a great start and it only gets better.
- This is a good recipe to stretch your menu. You’ll get more than 6 servings if you use six ciabatta rolls.
- You can make it ahead for easy entertaining.
- It’s suitable for a variety of meals, and occasions.
- Savory bread pudding pairs well with most meats, and vegetable side dishes, making a complete meal.
PARTY TIP: Turn this into a casserole meal by adding in some cooked sausage for a protein rich entrée.
How to make rosemary Parmesan bread pudding
Crusty ciabatta bread, Parmesan, rosemary, and a lightly seasoned egg mixture come together to give you a crusty top with a moist cheesy center.
- Prep – Cut bread into cubes, drizzle with olive oil and rosemary and toss to coat. Bake to dry out the bread before removing it to cool.
- Combine – Once cooled completely, add bread and half of the cheese to the egg mixture and fold to combine. Let it sit for 30 minutes to absorb.
- Assemble – Pour half the bread mixture into the baking dish and top with 1/2 cup of cheese. Repeat with remaining bread mixture and cheese.
- Bake – Transfer to the oven to bake uncovered until golden brown and cooked through.
COOKS TIP: If you don’t want the top as crusty, cover dish with foil while baking and remove for the last few minutes in the oven.
Stale, or day old bread is used to make bread pudding because it allows for better absorption of the flavorful wet ingredients without getting soggy. Ciabatta and other sturdy crusty breads can get away with not being as stale as softer breads. However, it’s best to dry it out in the oven like we do here, before assembling.
Absolutely. There are a couple of ways in which this is a make ahead dish. You can completely assemble it, keep it in the fridge overnight and bake just before serving. Or, you can prep the ingredients ahead and assemble and bake it before serving.
Make two and freeze one for later! This simple bread pudding will keep in the freezer for up to 3 months in an airtight container. When you’re ready to serve, thaw overnight, keep covered, and heat through in the oven for 25 minutes at 300 degrees.
The recipe is very forgiving. Here are some tips.
- Use a different type of cheese like cheddar, Gruyere, Havarti, or Swiss;
- You can use whatever milk product you have on hand: half & half, cream, regular or skim milk, or any combination.
- Add a layer of chopped ham or sausage for a protein boost.
When to serve Parmesan Bread Pudding
- Add it to a spring ladies’ luncheon
- Make it part of your Easter dinner party menu
- Serve it for a brunch party
- Include it for a bridal shower dinner
- It’s great for a bridesmaids luncheon or bridal brunch
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- 7-8 cups Ciabatta bread cut into 1-inch cubes
- 2 Tablespoons olive oil
- 1/2 Tablespoon dry rosemary
- 2 cups shredded Parmesan cheese
- 3 eggs
- 2 cups half & half, milk, or cream
- Pinch each of salt and white pepper
- pinch of onion powder
- Preheat oven to 325 degrees.
- On a sheet pan, drizzle olive oil and dry rosemary over cubed bread and toss to coat. Cook for about 15 minutes or enough time to dry out the bread. Remove and let cool completely.
- In a medium bowl beat 3 eggs; add cream, salt, pepper, and onion powder, and combine.
- Add bread and 1 cup of cheese to the wet mixture and fold in to combine. Let sit for about 30 minutes so bread can absorb the moisture.
- Meanwhile, preheat oven to 350 degrees.
- Pour half of bread mixture into a 9 x 11 baking dish. Top with 1/2 cup of cheese.
- Pour in remaining bread mixture and top with remaining cheese.
- Bake uncovered about 35 minutes or until golden and cooked through.
6 or 7 ciabatta rolls should yield 7-8 cups needed for the recipe. Or you can use a large loaf and cut what you need.