Cheesy Rosemary Leek Bread Pudding*

1 teas olive oil

1 medium leek, white part only, cut in half lengthwise and then cut into thin half moons

Kosher salt and black pepper to taste

8 large eggs

2 cups milk

2 teas fresh thyme leaves or 1 teas Herbes de Provence

Zest of 1 lemon

5 cups La Brea Bakery rosemary olive loaf, cut into 1″ cubes, about 1/2 of loaf (you can buy this at Costco or get the olive loaf at your local grocery store)

6 oz Swiss cheese, shredded or cut into small crumbles

Preheat oven to 350. Brush a 8×8 baking dish lightly with the olive oil.

Heat a large nonstick pan over medium heat. Add oil and leeks. Saute leeks until they are soft and translucent, about 2 min. Sprinkle with salt and pepper. Set aside.

In large mixing bowl, whisk eggs, milk, herbs, lemon zest, 1/4 teas kosher salt and pepper. Set aside.

Arrange bread cubes evenly in prepared pan. Sprinkle with cheese and cooked leeks. Pour the egg mixture over the top and then push the bread down into the liquid with a spatula so it can absorb the egg mixture.

Bake for 20-25 min or until no liquid remains when the bread is pulled from the side of the pan with a knife and bread is golden brown. Cool slightly and serve warm.

Makes 6 servings

*taken, once again from my new free Cosco recipe….can’t wait to try this one this week. sounds delish…

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