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Rosemary Olive Savory Bread Pudding

Savory Rosemary Olive Bread Pudding made with a rustic country loaf and loaded with cheesy goodness. A perfect alternative to stuffing at thanksgiving! 

5 from 2 reviews

Rosemary Olive Savory Bread Pudding made with a rustic country loaf and loaded with cheesy goodness. A perfect alternative to stuffing at Thanksgiving! 

Scale

Ingredients

Instructions

  1. In a large skillet over medium low heat, melt the butter. Add in the leeks and rosemary and sauté, stirring frequently, until the leeks are lightly golden, about 5 minutes. 
  2. Remove from heat and set aside to cool. 
  3. Spray a 9″x13″ ceramic baking dish with cooking spray and set aside.
  4. In a large bowl, whisk together eggs, milk, salt, and pepper. Mix in leeks, olives, 2/3 of the gruyere cheese, and bread. Pour mixture into prepared ceramic dish, cover with plastic wrap, and place in fridge to sit for 30 minutes.
  5. Preheat oven to 350°F. Take bread pudding out of the fridge, remove plastic wrap, and top with remaining 1/3 of gruyere. Bake for 50 mins- 1 hour, until the bread pudding puffs up and is golden brown on top. Serve!

Notes

If you’re making this bread pudding ahead of time, you can do up to Step 4 in advance, then place directly into the freezer. Take out day of, let come to room temperature, and continue with Step 5!