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Onion Bread Pudding

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

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

  3. 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.