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Savory Bread Pudding with Onion and Rosemary #HolidaySideDishes

My holiday side dish for today's event is our favorite.  My daughter had savory bread pudding at a restaurant we went to recently and has been asking me to make it.  Her dish was delicious and I was a bit nervous to tackle something that was so good.

Looking at my favorite bread pudding recipe, I knew I had to take out the "sweet" and replace it with savory items. My daughter loves rosemary and onion so I knew that would be a good flavor profile to try. I did a bit of research on savory bread pudding and came up with this one to try.

Yield: 9

Savory Bread Pudding

prep time: 20 minscook time: 1 hourtotal time: 1 hours and 20 mins
A beautiful dish to serve with poultry and roast beef.


4 c torn bread (I used a French baguette)
2 c cream
1 c water
3 T chopped fresh rosemary
1 medium onion chopped
6 eggs
2 T olive oil
1 c shredded white cheese of choice


Preheat oven to 350.   In a large skillet, heat the olive oil.  Add onion and rosemary. Cook until onions are translucent and rosemary is fragrant.  Add bread and toss until coated lightly.  Pour the bread mixture into a greased 9 by 9 inch pan.  Sprinkle half the cheese on the bread mixture and toss.  In a large bowl, pour in cream, water and the six eggs. Whisk until all in incorporated. Pour egg mixture over all.  Dunk all bread into the egg mixture. Sprinkle on the rest of the cheese.  Bake for 1 hour, testing with a knife inserted in the middle. It should come out clean.  Remove from oven when done and let cool slightly before cutting.
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Created using The Recipes Generator

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