Savory Onion And Cheddar Bread Pudding

Recipe Ingredients

1 tablespoon	15ml	Butter
1 1/2 tablespoons	22ml	Olive oil
4 cups	250g / 8.8oz	Chopped onions - (abt 2 large)
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Salt
4 teaspoons	20ml	Eggs - lightly beaten (large)
1 1/2 cups	355ml	Milk
2 teaspoons	10ml	Dijon mustard
1/2 teaspoon	2.5ml	Dried thyme
9		Fresh white sandwich bread
1 1/2 cups	219g / 7.7oz	Grated sharp cheddar cheese - (to 2)

Recipe Instructions

In large skillet, melt butter with oil over medium heat. Add onion, sugar and 1/8 teaspoon salt. Cover and cook, stirring occasionally, 5 minutes. Remove cover and continue cooking, stirring often, until golden brown, about 15 minutes. Remove from heat.

Oil or butter 6 large custard cups or small crocks of about 1-cup capacity.

In large bowl, whisk together eggs, milk, mustard, thyme, remaining salt and pepper to taste. Trim crusts from bread and cut into 1/2-inch cubes. Fill each cup one-third of the way with bread. Sprinkle with some cheese, then add a little onion. Repeat layering—bread, cheese, onion -- until cups are nearly filled. Ladle egg mixture over bread, dividing equally. Press down on bread, if necessary, to submerge. Top with a spoonful of milk, if necessary, to cover completely. Let stand at room temperature 30 minutes.

Preheat oven to 350 degrees and bring small pot of water to a boil.

In shallow baking pan large enough to hold cups in single layer, pour enough boiling water to fill by about one-third. Arrange cups in pan, leaving a little space between them. Cover loosely with tented foil and bake 30 minutes. Remove foil and bake until puddings have risen and a knife inserted into center shows no trace of uncooked egg. Remove cups from water and transfer to wire rack to cool slightly. Serve warm.

This recipe yields 6 servings.

Per Serving: 271 Cal; 14g Prot; 20g Total Fat (10 Sat. Fat); 9g Carb.; 185mg Chol; 278mg Sod.; 1g Fiber.

Source:
Vegetarian Times, September 2001

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