Savory Puddings

I haven't had the chance to try any of these yet so won't post them directly, but of the ones I found, these sounded tasty and do-able without too much fuss and bother:

http://www.cookinglight.com/food/recipe-finder/savory-bread-puddings-00400000001335/ (I'm not sure I agree with the recommendation to use dried bread: I find the result is moister if the bread is; sponginess isn't a problem with the better white breads like "country style" and Italian white, but don't use an Artisan-style loaf fresh or dried or the result will be too chewy.

http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-savory-bread-butter-pudding/

http://allrecipes.com/Recipe/Savory-Rosemary-Bread-Pudding/Detail.aspx I don't recommend leaving TOO much of the bread sticking up from the custard - crunchy is rarely the point of pudding.

A site called the Kitchen had another list of savory bread pudding recipe links to try:
http://www.thekitchn.com/recipe-roundup-savory-bread-pu-76913 (the pictures take foever to load but you can read through the steps of the recipe well before the picturs are done)

For something very like a savory bread pudding for one or two, how about a savory pan-fried French Toast:

heat a thin layer of oil in a heavy fry pan (as for pancakes, oil should spatter when sprinkled with water)
optional: fried sliced onions or mushrooms and garlic
mix 2 beaten eggs with about 1/4 c. milk
add salt, pepper, and seasonings to tsste
soak one or two slices of fresh bread per person in the egg mixture until the liquid is taken up.
drop slices onto heated oil and pour any remaining batter over the top
Cook about 5 minutes or until bottom is well browned
flip and cook the second side