- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8
Ingredients
- 1 tablespoon butter
- 2–3 large leeks, cleaned and sliced thinly
- 2 tablespoons fresh rosemary, minced
- 6 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- pinch black pepper
- 1 jar DeLallo calamata olives
- 9 oz gruyere cheese, grated
- 1 large loaf rustic country bread, crusts removed, cut into 1 inch cubes (can also use sourdough)
Instructions
- 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.
- Remove from heat and set aside to cool.
- Spray a 9″x13″ ceramic baking dish with cooking spray and set aside.
- 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.
- 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!
