Caramelized Onion & Gruyere Bread Pudding
A friend served this for Christmas dinner with a huge beef roast--I thought I'd died and gone to heaven. This rich bread pudding is the ultimate comfort food. She said it comes from a William-Sonoma cookbook she has. This is truly a fabulous experience.
Ingredients
12 serv.- tablespoons butter↗3
- yellow onions, peeled and sliced↗6
- cups grated gruyere cheese2
- teaspoons roasted garlic4
- tablespoon chopped fresh parsley1
- teaspoons dried thyme↗2
- large eggs↗5
- cups whipping cream↗2
- cup milk↗1
- cup grated parmesan cheese1⁄2
- teaspoon salt↗3⁄4
- teaspoon ground pepper↗1⁄2
- cups cubed crustless bread or 6 cups brioche bread6
- salt and pepper
Step-by-step instructions
- 1
Preheat oven to 350°F.
- 2
Lightly butter 8x8x2" glass baking dish, or 12 individual 4 oz. ceramic ramekins.
- 3
Heat butter in a heavy large pot over medium heat.
- 4
Add onions, garlic, parsley and thyme and saute until onions are tender and lightly browned.
- 5
Remove pot from heat and season mixture to taste with salt and pepper.
- 6
Whisk eggs, cream, milk, 1/4 cup Parmesan, Gruyere, salt and pepper in a large bowl to blend.
- 7
Add the bread cubes and allow to stand 10 minutes.
- 8
Stir in the sauteed onions.
- 9
Transfer to prepared dish or ramekins.
- 10
Sprinkle with the remaining Parmesan.
- 11
Place the dish or ramekins in a hot water bath, cover with aluminum foil and bake until the pudding is browned, puffed and set in the center (about 1-1.5 hours). Remove foil and allow the tops of the puddings to color.
- 12
Serve warm.
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