A Tuscan-inspired savory bread pudding

Course Breakfast and Brunch

Ingredients in this Recipe

1 1/2 cup baguette, chopped and cubed
1 cup cubed roasted beets dressed in a mix of tarragon vinegar, with a bit of honey and a few drops of white truffle oil
1 egg, beaten
1 tablespoon white wine, pinot grigio
1/2 cup heavy cream
1/2 cup organic whole milk
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh tender rosemary leaves, finely chopped
1/4 cup carmelized yellow onions
2/3 cups buttermilk
2/3 1 cups fresh pecorino toscano, grated
pinch of kosher salt
sprinkle of freshly grated nutmeg
sprinkle of freshly grated parmesan

See Full Recipe at Food52