Caramelized Vidalia Onion Bread Pudding With Fresh Goat Cheese

By BobLongo

Ingredients

• 2 tablespoons vegetable oil
• 3 medium Vidalia onions, 3/4-inch diced
• 2 1/2 teaspoons Kosher salt
• 3 large eggs
• 1 pint half and half
• 1/8 teaspoon freshly ground black pepper
• 2 teaspoons minced fresh thyme
• Pinch of freshly grated nutmeg
• 8 cups country bread, cut into 1-inch cubes and lightly toasted
• 1 1/2 cups crumbled fresh goat cheese
• 1 tablespoon unsalted butter for buttering eight 6-ounce ramekins

Details

Servings 8
Adapted from gourmetfood.about.com

Preparation

Step 1

Preheat convection oven to 350 degrees.

Heat vegetable oil in a heavy skillet over medium heat. Add diced onions and 1 teaspoon salt. Cook until the onions are soft and lightly caramelized, about 10 minutes.

In a large bowl, whisk the eggs vigorously. Add half and half, 1 1/2 teaspoons salt, ground pepper, thyme and nutmeg. Add bread, caramelized onions and 1 cup of goat cheese (reserve 1/2 cup for topping). Gently stir to combine.

Butter eight 6-ounce ramekins and divide bread pudding mixture evenly among them. Top with reserved crumbled goat cheese. Arrange ramekins on a baking tray, place in the oven and bake until
bread mixture just sets, 30 to 40 minutes. Allow to cool 10 minutes and serve.