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Caramelized Onion Bread Pudding
Yield: 6 servings.
2 large sweet Vidalia or Texas 1019 onions peeled, halved, sliced crosswise
4 slices day old bread, torn into 1" chunks
3/4 cup grated Parmesan, Fontina or Jarlsberg cheese
4 eggs, slightly beaten
1 pint half and half
1 cup milk
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup chopped parsley
Preheat oven to 375.
Caramelize onions and set aside.
Grease a 3-quart souffle dish, and put the bread chunks into it.
Distribute the onions evenly over the bread, and sprinkle 1/2 cup
cheese over the onions.
Whisk together eggs, half-and-half, milk, pepper flakes, salt, and
parsley, and pour over the bread, onion, and cheese. Sprinkle
remaining cheese on top.
Place the baking dish into a larger pan. Pour enough hot water to
reach halfway up the sides.
Bake for 40 - 45 minutes, or until pudding is puffed, golden brown,
or a tester inserted into the center comes out clean. Remove from
the oven and serve immediately.
Variation: Substitute 1 cup grated extra sharp cheddar cheese for
others, and add 1 tsp. Worcestershire sauce to half-and-half mixture.
Sprinkle 1/4 cup grated cheddar over the top of the casserole before
baking.
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Caramelized Onion