1 Review

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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Malphasaurus July 20, 2009
Caramelized Onion & Gruyere Bread Pudding