Rosemary Bread Pudding Recipes

SAVORY ROSEMARY BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
• Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
• Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
• Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).

ROSEMARY BREAD PUDDING

Steps:

• Slice the bread and cut it into 1-inch cubes.
• There should be about 6-7 cups; if the bread is fresh, toast the cubes or leave them to dry out overnight on the counter.60.
• Add in the garlic and cook for a few more minutes, then pour in the sherry and cook, stirring occasionally, until the liquid is reduced by half.
• Let cool slightly before proceeding.
• Add the bread cubes to the onion mixture and gently stir to combine, then sprinkle with the rosemary.
• Whisk the eggs, cream, and stock together in a bowl, until smooth; stir in a pinch of salt and freshly ground black pepper.
• Smear a 13 x 9 inch baking dish with the butter, cover the bottom of the pan with the bread and onion mixture, then pour the custard over the bread.
• It should come up to the top of the bread; if not, add a splash of stock or cream.
• Cover with plastic wrap and refrigerate for at least 3 hours or up to overnight.
• Preheat oven to 325°.
• Remove the pudding from the refrigerator and let it come to room temperature while the oven preheats.
• Bake for 1 hour, rotating the pan halfway through the baking time.
• The top of the pudding should be golden brown.

INDIVIDUAL GOAT CHEESE AND ROSEMARY BREAD PUDDINGS

Steps:

• Preheat oven to 350°F and butter six 1/2-cup ramekins.
• Discard crust from bread and tear enough bread into large pieces to measure 2 1/2 cups. Cut away rind from goat cheese, discarding it, and crumble cheese into 1/4-inch pieces. Mince rosemary leaves. In a food processor pulse bread in 2 batches until mostly coarse crumbs (there will be some fine crumbs). In a bowl toss together bread crumbs, goat cheese, and rosemary leaves.
• In a large bowl whisk together eggs, cream, milk, and salt and pepper to taste and stir in bread crumb mixture until combined well. Divide mixture evenly among ramekins. Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake puddings in middle of oven until puffed and golden, about 35 minutes. Transfer ramekins to a rack and cool puddings 10 minutes (puddings will sink as they cool). Serve puddings warm.