FRENCH ONION SOUP BREAD PUDDING
Everyone knows that the best part of French onion soup is the crusty, cheesy top: these individual savory bread puddings are packed with all that gooey, bready goodness.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease six 8-ounce ramekins with butter and set aside on a rimmed baking sheet.
- Cut six 1/2-inch thick slices from the baguette and place them on the baking sheet. Cut the remaining baguette into 1/2-inch cubes (you should have about 4 1/2 cups) and spread them out on the same baking sheet. Bake, tossing the cubes and flipping the slices halfway through, until lightly browned, about 15 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onions, thyme, 1 teaspoon salt and a generous amount of black pepper and cook, stirring occasionally, until the onions begin to soften, about 6 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are very soft and caramelized, 35 to 40 minutes. Add the wine, turn the heat to medium-high, bring to a boil and cook until the wine has evaporated, about 5 minutes. Add 2 cups water and the bouillon cube and stir until the cube dissolves. Bring the mixture to a boil and let cook until thickened slightly, about 5 minutes.
- Whisk together the heavy cream, chives, eggs and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup bread cubes to each ramekin, sprinkle each with 1/4 cup Gruyere and top each with 1/4 cup bread cubes. Pour the egg mixture over the top. Divide the onion mixture among the ramekins. Top each ramekin with a slice of bread and 3/4 cup Gruyere.
- Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Let stand 5 minutes before serving.
CARAMELIZED ONION BREAD PUDDING RECIPE - (4.4/5)
Provided by Susan52
Number Of Ingredients 10
Steps:
- Heat butter in a sauté pan over medium heat. Add leeks, mushrooms, 1/2 teaspoon salt, 1/2 teaspoon pepper, brown sugar and nutmeg. Cook, stirring occasionally, until leeks are soft and golden brown, about 30 minutes. Place bread cubes on a baking sheet and bake 15 minutes or until dry and lightly browned. Preheat oven to 350F. Grease a shallow 4-quart baking dish. Combine leek mixture, bread cubes and remaining ingredients. Mix well and let stand 20 minutes. Press mixture into prepared pan and sprinkle with remaining salt and pepper. (You may cover and refrigerate the bread pudding up to 4 hours before baking.) Bake about 1 hour, or until pudding is set and golden brown on top. Remove from the oven and let cool 10 minutes before serving.
FRENCH ONION BREAD PUDDING
Delicious and rich casserole served as a side to beef or poultry--lots of fat and calories, so you know it's excellent! I found it on a cooking program.
Provided by Mary Close
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large skillet, sauté onions, sugar, and 1 teaspoons salt in the clarified butter over medium high heat, stirring constantly to prevent burning. Cook until golden brown. Add sherry to lift any caramelized onion on the bottom of the pan. Remove from heat and set aside.
- Spread bread pieces evenly on baking sheet. Place in oven for about 5 to 8 minutes. Set aside to cool.
- Whisk together the eggs, cream, mustard, thyme, remaining 2 teaspoons salt and pepper. Soak bread in the egg mixture for 5 minutes.
- In a casserole dish, layer bread, onions then cheese. Pour remaining egg mixture over the top.
- Bake for 35 minutes or until eggs are set.
Nutrition Facts : Calories 782.1, Fat 54.5, SaturatedFat 30.9, Cholesterol 375.1, Sodium 1565.3, Carbohydrate 47.3, Fiber 3, Sugar 4.4, Protein 26
FRENCH ONION BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
- Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
- Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
- In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
- Bake for 35 minutes or until the egg mixture is set.
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.
Provided by Leslie in Texas
Categories Onions
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Butter shallow 7 or 8-cup baking dish.
- Melt butter in large skillet over low heat.
- Add onion mixture and cover with waxed paper round.
- Cook gently for 12 minutes;discard paper.
- Continue cooking until liquid evaporates, stirring occasionally, about 8 minutes.
- In processor, mince cheese with sage;add 2/3 cup milk,eggs,mustard,salt and pepper and mix 5 seconds.
- Blend in onion mixture using 3 to 4 on/off turns.
- Transfer mixture to large bowl; stir in remaining 1 cup milk.
- Place bread in prepared dish.
- Pour egg mixture over bread, using fork to distribute onions evenly.
- Let soak until liquid is absorbed, 30 to 45 minutes.
- (Can be prepared 12 hours ahead, covered and refrigerated. Bring bread pudding to room temperature before baking.).
- Position rack in center of oven and preheat to 300 degrees.
- Bake bread pudding 45 minutes.
- Increase temperature to 450 degrees and continue baking until puffy and well browned, about 15 minutes.
- Let stand 15 minutes; serve warm.
Nutrition Facts : Calories 183.2, Fat 12.1, SaturatedFat 7, Cholesterol 111.1, Sodium 400.6, Carbohydrate 10.3, Fiber 1, Sugar 3, Protein 9
ONION PUDDING
Serve this with Roast Beef and Gravy... Mmmmmmmmmm! Bake this in a large pan (9 x 13) so that the mixture has room to spread out. Feel free to add more Onions if you wish! Creates a delicious cripsy pudding similar to Yorkshire Pudding. Enjoy!
Provided by kelycarter_
Categories < 60 Mins
Time 35m
Yield 1 pudding
Number Of Ingredients 5
Steps:
- Preheat oven to 400'.
- Grease a large pan (9x13 will work).
- Combine the dry ingredients together and then work in the shortening.
- Add the Onions and then add enough Milk to make a very soft dough (the dough should only just hold together and will seem very runny - about 1 cup).
- Place the dough in the pan - it will spread out to the edges.
- Bake for 30 to 40 minutes.
MUSHROOM AND ONION BREAD PUDDING
This is a comforting side dish to serve along side roasted poultry, pork or beef. The pudding should be refrigerated for at least 12 hours before baking so that the egg mixture soaks into the bread and saturates it.
Provided by TishT
Categories Cheese
Time 13h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Coat a 13X9" baking dish with nonstick cooking spray.
- In a 10" saute pan over medium heat, melt the butter, add the onion, and cook, stirring until they begin to turn a golden color, about 10 minutes.
- Add the mushrooms and cook them until golden brown, another 6-8 minutes.
- Remove the pan from the heat.
- In a large mixing bowl, whisk together the eggs, soup mix, heavy cream, and Worcestershire.
- Stir in the bread cubes until they are well coated.
- Stir in the onions and mushrooms.
- Pour the mixture into the prepared dish and sprinkle the cheese.
- Refrigerate for at least 12 hours before baking Peheat the oven to 350F.
- Bring the pudding to room temperature, and then bake it until it is golden brown, 35-45 minutes.
- Let the pudding rest 10 minutes before serving.
Nutrition Facts : Calories 663.5, Fat 37.8, SaturatedFat 21.1, Cholesterol 240.2, Sodium 1285.5, Carbohydrate 61.2, Fiber 4.3, Sugar 4.3, Protein 21
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.
Provided by Judikins
Categories < 4 Hours
Time 1h45m
Yield 12 4 oz. ramekins, 12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 370.3, Fat 28, SaturatedFat 16.3, Cholesterol 176.4, Sodium 465.5, Carbohydrate 17.4, Fiber 1.3, Sugar 3.4, Protein 13
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