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    You are in: Home / Recipes / Caramelized Onion & Gruyere Bread Pudding Recipe
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    Caramelized Onion & Gruyere Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    Judikins's Note:

    A friend served this for Christmas dinner with a huge beef roast--I thought I'd died and gone to heaven. This rich bread pudding is the ultimate comfort food. She said it comes from a William-Sonoma cookbook she has. This is truly a fabulous experience.

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    Serves: 12


    4 oz. r ...

    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Lightly butter 8x8x2" glass baking dish, or 12 individual 4 oz. ceramic ramekins.
    3. 3
      Heat butter in a heavy large pot over medium heat.
    4. 4
      Add onions, garlic, parsley and thyme and saute until onions are tender and lightly browned.
    5. 5
      Remove pot from heat and season mixture to taste with salt and pepper.
    6. 6
      Whisk eggs, cream, milk, 1/4 cup Parmesan, Gruyere, salt and pepper in a large bowl to blend.
    7. 7
      Add the bread cubes and allow to stand 10 minutes.
    8. 8
      Stir in the sauteed onions.
    9. 9
      Transfer to prepared dish or ramekins.
    10. 10
      Sprinkle with the remaining Parmesan.
    11. 11
      Place the dish or ramekins in a hot water bath, cover with aluminum foil and bake until the pudding is browned, puffed and set in the center (about 1-1.5 hours). Remove foil and allow the tops of the puddings to color.
    12. 12
      Serve warm.

    Ratings & Reviews:

    • on July 20, 2009


      Note: I'm rating this 4 stars taking into account the changes I note below. I wish I had a photo, because the way this puffed up and browned by the time it was finished baking was beautiful! Five stars for presentation. In terms of flavor, there are few changes I suggest. Onion flavor was a bit strong for me and the caramelly sweetness overpowered the gruyere. Consider reducing (by up to half) the onions, and use small ones. Also, I reduced the amount of thyme to 1.5 tsp (I also left out the parsely because I forgot to buy it). Fianally, this makes an extremely moist pudding-- too moist for me. I would increase the bread to 8c (I used a mix of rustic white Italian and Challah, which is a little sweet like brioche, and left half the crusts on for some texture) to absorb a bit more of the liquid. Makes great leftovers, too!

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    Nutritional Facts for Caramelized Onion & Gruyere Bread Pudding

    Serving Size: 1 (186 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 370.2
    Calories from Fat 252
    Total Fat 28.0 g
    Saturated Fat 16.3 g
    Cholesterol 176.4 mg
    Sodium 465.5 mg
    Total Carbohydrate 17.4 g
    Dietary Fiber 1.3 g
    Sugars 3.4 g
    Protein 13.0 g

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