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

1. In a large skillet over medium low heat, melt 1 tbsp butter.
2. Add in the leeks and rosemary saute, stirring frequently, until the leeks are lightly golden, about 5 minutes.
3. Remove from heat and set aside to cool.
4. Spray a 9"x13" ceramic baking dish with cooking spray and set aside.
5. In a large bowl, whisk together eggs, milk, salt, and pepper.
6. Mix in leeks, olives, 2/3 of the gruyere cheese, and SlidePiece Soft Pretzel Slider Buns.
7. Pour mixture into prepared ceramic dish, cover with plastic wrap, and place in fridge to sit for 30 minutes.
8. Preheat oven to 350 degrees.
9. 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.
10. Enjoy!