Gluten-Free Garlic & Rosemary Bread Pudding (Edit recipe)

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This savory bread pudding makes for a delicious side dish for your gluten-free friends on Thanksgiving, and it would even work as a make-ahead breakfast anytime throughout the holiday season. This is an absolutely delicious dish that doesn't hold back on flavor, getting an extra boost from the Garlic & Rosemary Dinner Rolls from Against the Grain.

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PREP TIME

25 minutes

COOK TIME

45 minutes to 50 minutes

INGREDIENTS

Serves: 6-8

Ingredients

1 Garlic & Rosemary Dinner Rolls - Against the Grain, 5 rolls
2 Tbsp Olive Oil
2 Leek, chopped (about 1.5 cups)
1 Shallot, diced (about .25 cup)
2 clove Garlic, minced
1 Tbsp fresh Rosemary, chopped
1 tsp fresh Thyme, chopped
1.25 cups Manchego Cheese, shredded
6 Eggs
1 cup Heavy Cream (Whipping Cream)
1 cup Whole Milk
1 tsp Kosher Salt
.5 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees F. Place Against the Grain Garlic & Rosemary Dinner Rolls onto a baking sheet and bake for 8 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add in diced leeks and shallot. Cook for about 4 to 5 minutes, until everything becomes soft but not burnt. Stir in minced garlic, rosemary and thyme. Stir, cooking for 1 minute. Remove from heat.
Once dinner rolls are heated, let cool for a few minutes before cutting them into about 1-inch cubes. Toss the bread cubes in with the cooked leek and shallot mixture. Fold in 1 cup of shredded Manchego cheese. Transfer mixture into a 9x9 baking dish and distribute evenly. Top with reserved ¼ cup shredded Manchego and set aside.
Crack 6 eggs into a large bowl. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Pour in 1 cup heavy cream and 1 cup whole milk. Whisk together until well combined.
Pour mixture over bread cubes in the casserole dish. Use the back of a spatula or a wooden spoon to help evenly distribute the mixture.
Place on the center rack of preheated oven and bake for 45 to 50 minutes, until the custard is set and the top is crispy. Let rest for 5 minutes and serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	416
Fat:	37 g
Carbohydrates:	11 g
Protein:	17 g
Cholesterol:	109 g
Sodium:	519 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.