Onion Bread Pudding

Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell

Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 364
  • Calories from fat: 30%
  • Fat: 12.2g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 19.7g
  • Carbohydrate: 43.8g
  • Fiber: 3.4g
  • Cholesterol: 136mg
  • Iron: 2.1mg
  • Sodium: 806mg
  • Calcium: 294mg

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

Preparation

  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.
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