Ingredients
- 1 Bag SlidePiece Soft Pretzel Slider Buns
- 3 Tablespoon butter, melted
- 1 Package of Pretzel Salt
- 2 to 3 Large leeks, cleaned and sliced thinly
- 6 Large eggs
- 3 Cups whole milk
- 1 Teaspoon salt
- 1 Pinch of black pepper
- 1 Jar DeLallo calamata olives
- 6 Oz gruyere cheese, grated
Directions
- In a large skillet over medium low heat, melt 1 tbsp butter.
- Add in the leeks and rosemary saute, stirring frequently, until the leeks are lightly golden, about 5 minutes.
- Remove from heat and set aside to cool.
- Spray a 9"x13" ceramic baking dish with cooking spray and set aside.
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Mix in leeks, olives, 2/3 of the gruyere cheese, and SlidePiece Soft Pretzel Slider Buns.
- Pour mixture into prepared ceramic dish, cover with plastic wrap, and place in fridge to sit for 30 minutes.
- Preheat oven to 350 degrees.
- Take bread pudding out of the fridge, remove plastic wrap, and top with remaining 1/3 of gruyere. Bake for 50 mins to 1 hour, until the bread pudding puffs up and is golden brown on top.
- Enjoy!