So delicous, easy and cheap! I used an organic white hearty bread and the texture was great. Usually my bread puddings are WAY too soggy but this was ust perfect. I did change the cheese in the recipe and used monterey jack because I thought swiss might be too dull a flavor. This is a great way to use extra bread. I served it as a side dish for dinner and I will definitely keep this recipe in mind next time I have extra bread. Maybe I will change the topping for variety.
Onion Bread Pudding
Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell
Yield: 4 servings (serving size: about 1 1/2 cups)
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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
- 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.
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