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Caramelized Onion Bread Pudding


  • 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

Yield: 6 servings.. 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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