Savory Sage and Onion Bread Pudding

Although bread pudding is typically thought of as a sweet finale, it can be equally good as a savory offering. In this one, red onions and leeks are sauteed until soft, then combined with a tangy cheese-enriched custard fragrant with sage.Any good-quality bakery bread can be used in place of the whole wheat. Consider rye, pumpernickle,egg bread or even plain white bread. From a June 1986 issue of Bon Appetit. Standing time for bread pudding is not included in prep time.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 1  large garlic clove, minced
• 3  medium red onions, thinly sliced
• 2  medium leeks, white part only, thinly sliced (12 oz. total)
• 2  tablespoons unsalted butter
• 5  ounces muenster cheese, cut into 1-inch pieces
• 2  teaspoons  small sage leaves
• 1 2⁄3 cups milk
• 3  eggs
• 2  teaspoons Dijon mustard
• 3⁄4 teaspoon salt
•  freshly grouund pepper
• 4  cups  whole wheat bread cubes, with crust (1/2-inch cubed, 6 oz. total)

Directions

1. Butter shallow 7 or 8-cup baking dish.
2. Melt butter in large skillet over low heat.
3. Add onion mixture and cover with waxed paper round.
4. Cook gently for 12 minutes;discard paper.
5. Continue cooking until liquid evaporates, stirring occasionally, about 8 minutes.
6. In processor, mince cheese with sage;add 2/3 cup milk,eggs,mustard,salt and pepper and mix 5 seconds.
7. Blend in onion mixture using 3 to 4 on/off turns.
8. Transfer mixture to large bowl; stir in remaining 1 cup milk.
9. Place bread in prepared dish.
10. Pour egg mixture over bread, using fork to distribute onions evenly.
11. Let soak until liquid is absorbed, 30 to 45 minutes.
12. (Can be prepared 12 hours ahead, covered and refrigerated. Bring bread pudding to room temperature before baking.).
13. Position rack in center of oven and preheat to 300 degrees.
14. Bake bread pudding 45 minutes.
15. Increase temperature to 450 degrees and continue baking until puffy and well browned, about 15 minutes.
16. Let stand 15 minutes; serve warm.