2 tablespoons olive oil
1 medium onion, chopped
4 cups cubed bread
2 tablespoons minced fresh rosemary
1 cup shredded or crumbled cheese
6 eggs, lightly beaten
1 cup heavy cream
1 cup 2% milk
1 pinch salt and pepper to taste
Preheat oven to 375 degrees. Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft. Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled deep sided 9-inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top. Beat together milk, cream, and eggs. Pour over bread in pan. It is fine if the bread sticks out of the custard.
Bake for 1 hour or until browned and a knife inserted in the middle comes out clean (except for melted cheese).