Savory Bread Pudding
serves 6~85 large eggs
2 C milk
1/2 C heavy cream
salt and pepper to taste (I had to use a little extra salt because the bread was tasteless ...)
1 t fresh rosemary, chopped fine
4~5 day old dinner rolls, cut in half or into big pieces
1 C freshly grated Parmesan or Pecorino Romano cheese
3 strips of bacon, cut into 1/2 inch pieces
- Preheat the oven to 350°. In a medium bowl, whisk together the milk, cream, salt, pepper, rosemary, and cheeses, until combined.
- In a small skillet, cook the bacon until crispy. Drain on a paper towel lined plate.
- In a 9x13 baking dish (or I used a 7x11 or 2.2 qt baking dish), place the bread in a single layer, equally spread out. Spread the bacon around evenly. Pour the egg and cheese mixture on top, and with a fork or spoon, gently press down on the bread to make sure the eggs get absorbed.
- Bake in a 350° oven for 40~50 minutes until the eggs are set and the top is browned.