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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.
- 3 tablespoons butter
- 6 yellow onions, peeled and sliced
- 2 cups grated gruyere cheese
- 4 teaspoons roasted garlic
- 1 tablespoon chopped fresh parsley
- 2 teaspoons dried thyme
- 5 large eggs
- 2 cups whipping cream
- 1 cup milk
- 1⁄2 cup grated parmesan cheese
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 6 cups cubed crustless bread or 6 cups brioche bread
- salt and pepper
- Preheat oven to 350°F.
- Lightly butter 8x8x2" glass baking dish, or 12 individual 4 oz. ceramic ramekins.
- Heat butter in a heavy large pot over medium heat.
- Add onions, garlic, parsley and thyme and saute until onions are tender and lightly browned.
- Remove pot from heat and season mixture to taste with salt and pepper.
- Whisk eggs, cream, milk, 1/4 cup Parmesan, Gruyere, salt and pepper in a large bowl to blend.
- Add the bread cubes and allow to stand 10 minutes.
- Stir in the sauteed onions.
- Transfer to prepared dish or ramekins.
- Sprinkle with the remaining Parmesan.
- 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.
- Serve warm.