CHECK. IT. OUT.
A savory dish! And, people… It’s a good one.
I was recently introduced to the magic of Gruyere cheese.
And I only recently could even afford Gruyere cheese, but nevertheless… it is worth EVERY PENNY.
It is so ridiculously good. If you strike oil anytime soon, you should seriously consider buying yourself a little block of this cheese and making this dish.
Just forego the rest of your groceries for the week and you’ll stay in budget.
I kid! I kid!
Oh, that reminds me. You might have to sell one of your kids to afford this cheese.
Okay, that was for real the last joke.
But HOLY CRAP this bread pudding is unreal. I always thought of bread pudding as a dessert but this totally proved me wrong.
Like, super wrong.
Making it reminded me a little bit of a quiche because it uses quite a bit of eggs and cream with fresh herbs and spices. You soak the bread in there for a few minutes so it can seep in all that goodness and then layer it with some beautifully caramelized onions and the cheese of the rich and the famous A.K.A. Gruyere cheese.
But tell me this doesn’t look totally worth it:
French Onion Bread Pudding
This savory bread pudding shows that bread pudding doesn't just deserve to shine on the dessert menu!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Author Taylor Thurston
1 1/2 pounds onions (2-3 medium onions) thinly sliced
1 teaspoon sugar
3 teaspoons kosher salt divided
3 tablespoons butter
1 tablespoon red wine vinegar
1 large loaf of french bread cut into 5x1 inch pieces
6 large eggs
2 cups heavy cream
1 tablespoon stone ground mustard
2 teaspoons finely chopped fresh thyme
1 teaspoon freshly ground black pepper
2 cups grated Gruyere cheese
Preheat the oven to 350° F.
In a large, heavy bottomed skillet, saute the sliced onions, sugar and 1 teaspoon of the kosher salt in the butter over medium-high heat. Stir often to prevent burning. Cook until golden brown. Add red wine vinegar and stir, scraping the bottom of the skillet to lift any bits of caramelized onion off the bottom of the pan. Remove from heat and set aside.
Meanwhile, spread out bread pieces in a single layer on a baking sheet. Place in the preheated oven for 7-8 minutes to dry the bread out. Set aside to cool.
In a large bowl whisk together eggs, cream, mustard, thyme, remaining 2 teaspoons kosher salt and pepper. Soak the bread in the egg mixture for 5 minutes.
In a greased 9x13 dish, layer the bread with the onions and cheese. Pour any remaining egg mixture over the top before adding your last layer of cheese.
Bake in the oven for 35-40 minutes or until the egg mixture is set.
This last picture cracks me up because it gives you a tiny glimpse into my real life with the purple crayon drawn all over my table.
It’s like I live in a house full of tiny gangsters trying to tag every wall and piece of furniture as their turf.
Purple tends to be the color of choice for my feisty two-year-old, so if you’re considering coming over anytime soon I would probably forego that color.
Just to be safe.