I created this recipe for my husband, Chris. He loves olives dearly, so I decided to combine them into a delicious savory bread pudding. This makes a wonderful side dish.

1. Preheat the oven to 350 degrees and spray an oval casserole dish with non-stick cooking spray.
2. In a small skillet, sauté the onion and rosemary in the olive oil until the onions are soft, about5 minutes. Remove the skillet from the heat.
3. Cut the bread into cubes and place it in a large bowl.
4. Whisk together the eggs, milk, salt, and pepper.
5. Pour the egg mixture over the bread. Stir in the onion and rosemary mixture, the sun-dried tomatoes, and the olives.
6. Pour the bread mixture into the casserole dish. Crumble the cream cheese over the top of the mixture.
7. Bake for 35–40 minutes.