Onion Bread Pudding

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Onion Bread PuddingRecipe
Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell
4 servings (serving size: about 1 1/2 cups)


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1 vidalia or other sweet onion, cut into 1/4-inch slices
2 cups 2% reduced-fat milk
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
8 cups cubed French bread (about 8 ounces)
3/4 cup (3 ounces) shredded Gruyère or Swiss cheese, divided
Cooking spray


Preheat oven to 425°.

Heat a large nonstick skillet over medium-high heat. Add onion slices (keep slices intact); cook 3 minutes on each side or until browned.

Combine milk, salt, thyme, pepper, and eggs in a large bowl, stirring with a whisk. Add the bread cubes and 1/2 cup cheese; toss mixture well. Place the bread mixture in an 8-inch square baking dish coated with cooking spray. Arrange onion slices on top of bread mixture. Sprinkle with 1/4 cup cheese. Bake at 425° 25 minutes or until set and golden.

Created date

June 2003

Nutritional Information

Calories 364
Caloriesfromfat 30 %
Fat 12.2 g
Satfat 5.7 g
Monofat 3.7 g
Polyfat 1.1 g
Protein 19.7 g
Carbohydrate 43.8 g
Fiber 3.4 g
Cholesterol 136 mg
Iron 2.1 mg
Sodium 806 mg
Calcium 294 mg