Monday, March 8, 2010

French Onion Bread Pudding

This can be served as a side dish with a sliced beef roast or as an entree on its own for a light lunch or vegetarian meal.

1 1/2 pounds onions (2 to 3 medium onions), thinly sliced
1 teaspoon sugar
3 teaspoons kosher salt
3 T clarified butter
1 T 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 T grainy mustard
1 teaspoon finely chopped thyme
1 teaspoon freshly ground black pepper
2 cups grated gruyere cheese

Preparing the bread pudding:
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.

Variations: Saute mushrooms and shallots along with the onions.


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