savory rosemary bread pudding

Ingredients

• Servings: 8
• 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

Recipe

• 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).