savory-rosemary-bread-pudding-gruyere-thyme

Savory Rosemary Bread Pudding with Gruyere and Thyme

TOTAL
65min
PREP
25min
COOK
40min
Easy

Transform stale bread into a comforting masterpiece with this Savory Rosemary Bread Pudding. Infused with fragrant rosemary, nutty Gruyere cheese, and earthy thyme, it's perfect as a delightful side dish or a light, satisfying main course.

450 Calories
18g Protein
30g Carbs
28g Fats

*Nutrition per serving

Bread Pudding
Savory
Rosemary
Gruyere

Ingredients

Servings: 6
500g (1 lb) Day-old crusty bread (like baguette, sourdough, or ciabatta)
50g (3.5 tbsp) Unsalted butter
1 medium (about 150g / 5.3 oz) Yellow onion
2 cloves (about 10g / 0.35 oz) Garlic cloves
1 tbsp (about 5g) Fresh rosemary
1 tsp (about 2g) Fresh thyme leaves
4 Large eggs
500ml (2 cups + 2 tbsp) Whole milk
250ml (1 cup) Heavy cream
150g (1.5 cups) Gruyere cheese
1 tsp (about 6g) Salt
0.5 tsp (about 1g) Black pepper
0.25 tsp (about 0.5g) Nutmeg

Steps

1

Preheat your oven to 190°C (375°F). Generously grease a 20x30cm (8x12 inch) baking dish with 25g (1.75 tbsp) of the unsalted butter. Set aside.

2

In a large skillet, melt the remaining 25g (1.75 tbsp) of unsalted butter over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Be careful not to brown the onions.

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Ensuring the onions are properly softened before adding other ingredients helps them meld into the pudding base without being harsh.

3

Add the minced garlic, chopped fresh rosemary, and fresh thyme leaves to the skillet with the onions. Cook for another 1-2 minutes until fragrant. Stir constantly to prevent the garlic from burning.

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Fresh herbs release their essential oils when heated, adding a wonderful aroma and depth of flavor. If using dried herbs, use about one-third the amount.

4

In a large mixing bowl, whisk together the 4 large eggs, 500ml (2 cups + 2 tbsp) of whole milk, and 250ml (1 cup) of heavy cream until well combined.

5

Add the salt (1 tsp / 6g), black pepper (0.5 tsp / 1g), and nutmeg (0.25 tsp / 0.5g) to the egg and milk mixture. Whisk thoroughly to ensure the seasonings are evenly distributed.

6

Add the cubed bread to the large mixing bowl with the custard mixture. Gently stir and press down with a spoon to ensure all the bread pieces are submerged. Let the bread soak for at least 15-20 minutes, stirring occasionally. The bread should absorb most of the liquid.

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Allowing sufficient soaking time is crucial. If the bread is too dry, the pudding will be dense; if too wet, it will be soggy. Stale bread is key here.

7

Stir the sautéed onion and herb mixture into the bread and custard mixture. Add about two-thirds of the shredded Gruyere cheese (100g / 1 cup) and gently fold it in.

8

Pour the bread pudding mixture evenly into the prepared baking dish. Spread it out so it fills the dish without being overly packed.

9

Sprinkle the remaining one-third of the shredded Gruyere cheese (50g / 0.5 cup) evenly over the top of the bread pudding.

10

Bake in the preheated oven at 190°C (375°F) for 30-40 minutes, or until the top is golden brown and puffed, and a knife inserted into the center comes out clean. The center should be set and not jiggly.

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If the top starts browning too quickly, you can loosely tent it with aluminum foil. Ensure the center is cooked through for the best texture.

11

Remove the bread pudding from the oven and let it rest for at least 10-15 minutes before serving. This allows the pudding to set properly.

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Resting is essential for the pudding to firm up, making it easier to slice and serve.

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