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."
photo by a user photo by a user
Ready In:
1hr 45mins
12 4 oz. ramekins




  • 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.

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  1. 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!


I'm a Midwesterner, turned Northwesterner for 30 years and finally a Southwesterner. I retired in 1995 and have had time to enjoy, even more, the things I love, like cooking and entertaining special people in our home--family and good friends. Fortunately, my husband enjoys cooking too (one pot meals), so he relieves me a few times a month.
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