After making the Williams-Sonoma version of bread pudding, I thought I’d try making something more suitable to my tastes – savory/salty rather than sweet and sugary.
Following the same recipe but removing any “sweet” spices or flavorings, I added some grated Romano cheese, green onions and sliced black olives.
It was pretty good, and very easy to make. Feel free to experiment. For example, wouldn’t it be interesting to add some sun-dried tomatoes, roasted garlic and fresh basil?
Here is the modified recipe, based on this version from Williams-Sonoma
1 Sack of stale dinner rolls, cubed
4 Eggs, at room temperature
Pinch of salt
4 Cups whole milk
Handful of Romano cheese, grated
Small handful of cut-up green onions
1 small can sliced black olives
Lightly butter a baking dish. Dump the bread cubes, olives, cheese and olives in.
In a bowl, whisk the eggs, salt and milk until well blended.
Preheat the oven to 350 degrees F.
Pour the egg and milk mixture over the bread cubes. Let stand for about 20 minutes.
Bake the bread pudding in a water bath for about an hour, or as much as an hour and a half. To test for doneness, poke a skewer into the bread and when it comes out clean, it’s done.
Let it cool, cut it up and serve.
This dish can be served cold or hot.
Enjoy. . . .