Savory Bread Pudding
- Duration
- Cook Time
- Prep Time
- 24 ServingsServings
Ingredients
- cooking spray
- 1 tbsp. vegetable oil
- 1 medium-large onion, diced
- 1 tbsp. minced fresh garlic
- 1 tbsp. dried basil
- 1 tsp. dried parsley
- 1 tsp. dried rosemary
- 1/2 tsp. dried oregano
- 1 tsp. salt
- 1/2 Tsp. Ground Black Pepper
- 4 cups milk, dividend
- 1 (6-oz.) can tomato paste
- 8 large eggs, well beaten
- 8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
- 10 cups cubed challah
Preparation
Preparation
1 Preheat oven to 350°F. Lightly coat two 12-cup muffin pans with cooking spray. (Alternatively, use 9-by-13-inch baking dish.)
2 In large pot over medium-high heat, heat oil; add onions and cook, stirring, until translucent. Add garlic and sauté until beginning to color, 2 to 3 minutes longer.
3 Stir in dried basil, parsley, rosemary, oregano, salt and pepper; remove pot from heat.
4 In medium bowl, whisk together 1 cup of milk and tomato paste until well combined; whisk in remaining milk.
5 Whisk milk mixture into onion mixture in pot. Whisk in eggs and cheese. Add challah, stirring until cubes are all well coated.
6 Spoon mixture into muffin pans (mixture doesn’t expand in oven, so you can make larger ones if you prefer).
7 Bake for 15 to 20 minutes or until tops are lightly browned.
Source: Cabot Cheese
