Sweet Herb Bread Pudding

Carnivores and herbivores alike will want to dig into this rosemary- and sage-infused bread pudding.
By / Photography By Emily Akins | January 01, 2014


Heat oven to 350 degrees. Lightly grease a 1-quart casserole.

Place bread cubes in casserole. In a small sauce pan , combine the milk, the torn sage leaves, and the chopped leaves of one rosemary sprig. Warm over medium heat until the milk is very hot. Set aside to steep for 15 minutes. While the milk is steeping, combine eggs, sugar, salt, and vanilla in a small bowl and beat well. After the milk has steeped, strain the herbs and discard them, allow the milk to cool a little bit, then add it to the egg mixture. Add the remaining rosemary sprig by nestling the pieces into the top of the pudding, slightly submerged. Place casserole in baking pan fi lled with about 1 inch of hot water.

Bake at 350 degrees for 55 to 65 minutes or until knife inserted near center comes out clean. Serve warm with cream, if desired.


  • 2 cups soft or dry bread cubes
  • 8-10 leaves sage, medium-sized, torn into thirds
  • 2 sprigs rosemary, pull and chop the leaves off of one sprig, snip the other sprig into 3 or 4 pieces
  • 1 ½ cups milk
  • 2 eggs, slightly beaten
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla
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