Caramelized Onion & Gruyere Bread Pudding

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.

• Ready In: 1 hr 45 mins
• Serves: 12
• Yields: 12 4 oz. ramekins

Ingredients

• 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

Directions

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.