This is a very simple solution for the leftover bread and cheese from last night's party. Tossing the bread with olive oil before assembling the dish makes the top crunchy and very tasty--reminiscent of good, homemade croutons, which is exactly what it is.

Syd
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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).

Cook's Note:

I hate to waste anything, and those crumbs of imported cheese and half eaten loaves of good bread are not cheap. Also, I really like that it does not matter if I remembered to put everything away the night before; stale is fine for this recipe. My favorite breads for this are a rosemary loaf and an olive loaf my local bakery makes. Cheeses with a lot of flavor - especially those herb encrusted brie cheeses - are great. If you do not have 1 cup of cheese left over, augment with some good cheddar.

Nutrition Facts

325 calories; 24.2 g total fat; 198 mg cholesterol; 296 mg sodium. 15.3 g carbohydrates; 12 g protein; Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2008
This was absolutely DELICIOUS!!! I love that I didnt have to follow the recipe exactly but it still turned out great. I hosted a party Saturday where I served this crusty garlic bread with herbed dipping oil. Well I had a lot of bread left over as well as oil that had been sitting with the herbs in it. So I substituted the bread and olive oil in this recipe for the bread and olive oil that I had. I used a combination of sharp white chedder and colby jack cheeses. I also just used 2% milk. I didn't have cream so I just used what I had. I also used dried rosemary because I didn't have fresh rosemary. I added bacon pieces just to give it a little meat. Despite all my substitutions the dish came out really well. I will definitely be making this one again! Read More
(25)

Most helpful critical review

Rating: 3 stars
06/10/2009
Tasted great warm but not cold. Read More
(3)
40 Ratings
  • 5 star values: 24
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/03/2008
This was absolutely DELICIOUS!!! I love that I didnt have to follow the recipe exactly but it still turned out great. I hosted a party Saturday where I served this crusty garlic bread with herbed dipping oil. Well I had a lot of bread left over as well as oil that had been sitting with the herbs in it. So I substituted the bread and olive oil in this recipe for the bread and olive oil that I had. I used a combination of sharp white chedder and colby jack cheeses. I also just used 2% milk. I didn't have cream so I just used what I had. I also used dried rosemary because I didn't have fresh rosemary. I added bacon pieces just to give it a little meat. Despite all my substitutions the dish came out really well. I will definitely be making this one again! Read More
(25)
Rating: 4 stars
07/07/2009
I will probably try it with 1-2 fewer eggs next time as the consistency was closer to quiche than bread pudding. The flavor was excellent though and it will be fun to experiment with different breads and cheeses! Read More
(16)
Rating: 5 stars
04/27/2010
Super. I used whole milk instead of the more fattening stuff. I also added kale and butternut squash (sauted before hand) and it was simply yummy. Read More
(13)
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Rating: 5 stars
07/21/2011
Awesome. Everyone's right this could work with any bread and cheese. I used some 1.5 week old garlic-seasoned bread leftover from a party and 2 cups of shredded Mexican blend cheeses. I omitted the onion since my guests aren't real fans of onions (I know what?) and added in a 10 oz. package of frozen spinach (first tried to add it into the pan with the oil and rosemary but I didn't thaw it ahead of time so I ended up removing the spinach block and heating it in the microwave then adding it to the bowl of bread cubes olive oil and rosemary). I also just used 2 cups of 1% milk since that's what I had and used all 6 eggs. I loved the consistency though I'm not familiar enough with either quiche or custard to say what it's more like. It was definitely a substantial meal component accompanied by Crispy Rosemary Chicken and Fries (without the fries) recipe here by Sandy Witek -- awesome. Next time I'll try to add in some mushrooms to see if this can be a complete meal in one dish! Read More
(11)
Rating: 5 stars
12/17/2009
Made this as 4 servings in a smaller dish 30 minutes was perfect. I had a sourdough baguette and some herbed goat cheese and it turned out gorgeous. Such a great idea! Thank you! Read More
(9)
Rating: 5 stars
06/19/2011
I added a couple twists of my own- garlic extra cheese a little thyme. It was absolutely delicious! Read More
(7)
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Rating: 5 stars
03/18/2010
This was delicious. I used shredded havarti and added diced ham it was super yummyl Read More
(6)
Rating: 4 stars
12/16/2005
I made this with feta for a work brunch and it was a big hit! Delicious and simple. Read More
(6)
Rating: 4 stars
11/27/2009
Excellent! I made this with 2 week old bread (really) that had raisins and oats... and it was excellent. I halved the eggs and milk/cream and baked it for 45 min. Thanks! this was great! Read More
(5)
Rating: 3 stars
06/10/2009
Tasted great warm but not cold. Read More
(3)