CASSEROLE - Caramelized Onion & Gruyere Bread Pudding

By SMSchreiber

Ingredients

• • 3 Tablespoons Butter
• • 6 Yellow Onions, Peeled and Sliced
• • 2 Cups Grated Gruyere Cheese
• • 4 Teaspoons Roasted Garlic
• • 1 Tablespoon Chopped Fresh Parsley
• • 2 Teaspoons Dried Thyme
• • 5 Large Eggs
• • 2 Cups Whipping Cream
• • 1 Cup Milk
• • 1/2 Cup Grated Parmesan Cheese
• • 3/4 Teaspoon Salt
• • 1/2 Teaspoon Ground Pepper
• • 6 Cups 1” Cubes Crustless Bread or Brioche
• • Salt and Pepper to Taste

Preparation

Step 1

Preheat oven to 350 degrees. Lightly butter 8” x 8” x 2” glass baking dish, or 12 individual 4 ounce ceramic ramekins. Heat butter in a heavy large pot over medium heat. Add the onions, garlic, parsley and thyme and sauté until onions are tender and lightly browned. Remove pot from heat. Season mixture to taste with salt and pepper.

Whisk eggs, cream, milk, ¼ cup Parmesan, Gruyere, salt and pepper in a large bowl to blend. Add the bread cubes and allow to stand for 10 minutes. Stir in the sautéed onions. Transfer to prepared dish or ramekins. Sprinkle with the remaining Parmesan. 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 to 1 ½ hours. Remove foil and allow the tops of the puddings to color. Serve warm.