Bread pudding is New Orleans “thing”, it’s pretty much everywhere, but I had some Rustic Olive Bread from Rouses that was starting to dry out, and that just wasn’t going to taste right as a dessert. However, recalling the days when I was fed by Google chefs, (thanks, Georgette), I knew I could make a savory version that would make a great breakfast.
So I mixed up an egg and some milk, tossed that over the bread, fried up a little onion and rosemary in olive oil, and searched the fridge for that last little wedge of Humbolt Fog to bind them all together. The only hard part was waiting 45 minutes for it to bake.
Add bacon, fruit juice, maybe some white wine or champagne – perfect.