Caramelized Onion & Gruyere Bread Pudding

READY IN: 1hr 45mins
Recipe by Judikins

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.

Top Review by Malphasaurus

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!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Lightly butter 8x8x2" glass baking dish, or 12 individual 4 oz. ceramic ramekins.
  3. Heat butter in a heavy large pot over medium heat.
  4. Add onions, garlic, parsley and thyme and saute until onions are tender and lightly browned.
  5. Remove pot from heat and season mixture to taste with salt and pepper.
  6. Whisk eggs, cream, milk, 1/4 cup Parmesan, Gruyere, salt and pepper in a large bowl to blend.
  7. Add the bread cubes and allow to stand 10 minutes.
  8. Stir in the sauteed onions.
  9. Transfer to prepared dish or ramekins.
  10. Sprinkle with the remaining Parmesan.
  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. Serve warm.

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