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.
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.
