Rosemary Recycled Bread Pudding

What to do with half a loaf of otherwise-excellent olive bread when it's gone a bit, er, stiff? Why, recycle it with some fresh rosemary and good pecorino. Also good for using up odds and ends of sliced bread past its sell-by date that one's spouse may or may not be refusing to eat.

Start with:
A healthy pour (~2 tbsp) olive oil
1 red onion, chopped
2 stalks fresh rosemary, minced

Preheat oven to 375 F. Heat oil in a skillet and saute onion and rosemary until onion is soft.

Then take:
4 c (or however much you have) stale bread, cubed
1/4 c (or however much you like) pecorino cheese, grated

Toss onion mixture with bread. Grate pecorino into the mixture until you can smell it along with the rosemary and onion aromas. Decant mixture into a well-oiled 8" or 9" square baking dish.

Now take:
6 whole eggs
1 c heavy cream
1 c 2% milk
Pecorino cheese to taste, grated

Combine custard ingredients, briefly whisk to blend, and pour over bread mixture. Tamp down bread mixture with the back of your spatula until it's fairly uniformly soaked in the custard. Grate more pecorino over the top, because more is better.

Bake at 375 for an hour or so until custard is firm and a knife comes out clean from the center of the pudding. Extra credit if you correctly pronounce the name of the cheese ("peco-RING").