Gluten-Free Garlic & Rosemary Bread Pudding
Nov 11, 2024, Updated May 12, 2025
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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 for anyone (gluten-sensitive or otherwise), and it doesn’t hold back on flavor with an extra boost from the Garlic & Rosemary Dinner Rolls from Against the Grain.
Of course, you can use any bread you prefer. You just need about 5 cups of 1-inch cubed pieces. This is a great way to use up bagels, baguettes or other pieces of bread that might be leftover or on the verge of going stale.
Gluten-Free Garlic & Rosemary Savory Bread Pudding
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 for anyone (gluten-sensitive or otherwise), and it doesn’t hold back on flavor with an extra boost from the Garlic & Rosemary Dinner Rolls from Against the Grain.
Ingredients
- 1 package Against the Grain Garlic & Rosemary Dinner Rolls, 5 rolls
- 2 tablespoons olive oil
- 2 leeks, chopped
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1¼ cups Manchego cheese, shredded
- 6 eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- 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. Pour mixture into a 9×9 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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