Holiday Bread Pudding

Earlier in the month, we gave you a heavenly recipe for Sweet Cherry & Rosemary Biscuits. These holiday scones were so good that our dinner guests requested we use them in another dessert recipe!

Here’s what we came up with: a holiday bread pudding that uses those same delicious sweet biscuits as the bread base. Yum! If you don’t happen to have any of the scones on hand, or you want a store-bought quick fix, you can substitute any other sweet bread instead. Cinnamon raisin bread, Hawaiian rolls, or day-old muffins would all be great in this recipe. (Thought we highly recommend making it with the Sweet Cherry & Rosemary Biscuits!)

Holiday Bread Pudding would be great as part of a seasonal brunch menu, served alongside smoked salmon and a veggie frittata. Or serve it with a dollop of whipped cream or creme fraiche for an irresistable dessert. Store it in the fridge and eat within a few days--we don't think that willbe a problem at all.

Ingredients

• 2 eggs

• ¼ cup sugar

• 2 tablespoons The Olive Press Limonato Olive Oil

• 1 teaspoon vanilla

• 1 teaspoon cinnamon

• 8 Sweet Cherry & Rosemary Biscuits (or substitute 4 cups of your fave cubed sweet bread, like cinnamon-sugar or angel food cake), crumbled

• 2 cups whole milk

Directions

1. Preheat oven to 350°F. Lightly oil a small casserole dish.
2. In a large bowl, whisk together eggs, sugar, oil, vanilla, and cinnamon. Add biscuits or bread and toss well to coat. Place in prepared dish. Pour milk over bread; allow to sit for 10 minutes.
3. Place in oven and bake until middle is set, 45 to 55 minutes. Cool slightly and serve.