Recipe Savory Rosemary Bread Pudding (Brunch)

Required Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cups cubed bread
• 2 tablespoons minced fresh rosemary
• 1 cup shredded or crumbled cheese
• 6 eggs, lightly beaten
• 1 cup heavy cream
• 1 cup 2% milk
• 1 pinch salt and pepper to taste

Preparing/Cooking:

• 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).

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