Yield: 8 servings Ingredients:
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 4 Artisan Hearth Onion Buns, cubed
  • 1 1/2 cup shredded Swiss cheese, divided
  • 1 cup whole milk
  • 1 cup heavy cream
  • 6 eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
Directions: Heat oven to 375° Heat olive oil with rosemary and thyme in a large skillet until oil begins to sizzle. Toss in cubed buns and 1 cup of cheese. Place in a well-greased 9 inch square baking dish. In a separate bowl, beat together the milk, cream, eggs, salt and pepper. Pour over buns. Bake for 30 minutes, then top with remaining cheese and bake an additional 15 minutes or until pudding is nicely browned and a knife inserted in the middle comes out clean. Let rest for 5 – 10 minutes before serving.