| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 50 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 pounds onions (2 to 3 medium onions), thinly sliced
- 1 teaspoon sugar
- 3 teaspoons kosher salt
- 3 tablespoons clarified butter*
- 1 tablespoon sweet sherry
- 1 large Italian or French bread loaf, crusts removed, cut into 5 by 1-inch pieces
- 6 eggs
- 2 cups heavy cream
- 1 tablespoon grainy mustard
- 1 teaspoon finely chopped thyme
- 1 teaspoon freshly ground black pepper
- 2 cups grated Gruyere cheese
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
- Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
- Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
- In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
- Bake for 35 minutes or until the egg mixture is set.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 739 |
| Total Fat | 55 g |
| Saturated Fat | 32 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 26 g |
| Cholesterol | 333 mg |
| Sodium | 738 mg |
Reviews
Don’t expect to have much in the way of self-control with this dish. My only adaptation was adding 2-3 minutes under the broiler to make it pretty.
Delicious! No more needs to be said!
i was a little worried but wow, really good. i added mushrooms and 1 of those beef flavor booster broth packets and it was like cheesesteak bread. yummy will make this again and again. oh and really easy to make
Terrific flavors, texture and blending with other foods. Made it again but substituted fresh basil for the thyme. Again…terrific flavor, texture and complimenting other foods. It’s simple and not expensive to make. This recipe is a keeper!!! Annie , Fremont , CA
Fantastic. I made it instead of stuffing for our non traditional Thanksgiving feast. Next time I might add a little more thyme, but it was delish!
This is fantastic and has become a Thanksgiving Day staple.
I made a few changes to this dish to make it a bit less fattening, and it was still really good. I cut out the butter and used milk instead of cream, and it was still quite yummy. The thyme provided an excellent flavor. I’m sure it would be delicious using the richer ingredients. Definitely worth a try.
This is the first bread pudding I had ever made. It was fun. But, the best was EATING IT!!!!!
How can you resist cheese and onions? I have made this a few times and my Family loves it. It’s especially liked by the Vegetarians in the house. Next time I think I am going to add in shallots and mushrooms to the onions and saute all of them together and see what the reaction is to that combo. Just yummy and a great alternative to traditional stuffing!
I have made this several times now, as the main dish rather than a side (being vegetarian), and it is so tasty and full of flavour, it is the first time that I have tried a savoury bread pudding and I wasn’t sure that I would like it, but this is fantastic.