French Onion Bread Pudding #775 12/05

Categories:
misc., New 2005

3/4 lb onions; thinley sliced
1/2 teaspoon Sugar
1 1/2 teaspoon Salt
1 1/2 tablespoon Butter
1 tablespoon sherry
1/2 large loaf french brread
3 large eggs
1 cup heavy cream
1/2 tablespoon dijon mustard
1/2 teaspoon thyme
1/2 teaspoon pepper
1 cup gruyere cheese; grated

Prreheat oven to 350°F . Remove crust from french bread and cut into 5 by 1 inch peices. Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 7 minutes to dry out the bread but not to add color. Set aside to cool. In a large skillet, saute the onions, sugar, and 1/2 teaspoon of the salt in butter over medium high heat; stirring constantly to prrevent burning. Cook until golden brown. Add sherry and stir to lift any bits on bottom of pan. Remove from heat and set aside. 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 any remaining egg mixture over top. Bake for 35 minutes.

Contributor: The Cookworks

Yield: 4 servings