Onion Bread Pudding Recipes

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FRENCH ONION BREAD PUDDING

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12



French Onion Bread Pudding image

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.

1 1/2 pounds onions (2 to 3 medium onions), thinly sliced
1 teaspoon sugar
3 teaspoons kosher salt
3 tablespoons clarified butter*
1 tablespoon sweet sherry
1 large Italian or French bread loaf, crusts removed, cut into 5 by 1-inch pieces
6 eggs
2 cups heavy cream
1 tablespoon grainy mustard
1 teaspoon finely chopped thyme
1 teaspoon freshly ground black pepper
2 cups grated Gruyere cheese

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



French Onion Soup Bread Pudding image

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.

1 stick (8 tablespoons) unsalted butter, plus more for greasing
One 24-inch baguette
2 large yellow onions, thinly sliced (about 3 pounds),
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 beef bouillon cube, crumbled
1 cup heavy cream
1/4 cup chopped fresh chives
4 large eggs
6 cups grated Gruyere

ONION PUDDING

A friend's mother made this for us last year. We have tweaked it and added other spices, as well as the water chestnuts and almonds. We have served to rave reviews many times since then. We use Vidalia onions when they are in season.

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 14



Onion Pudding image

Steps:

  • Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking dish with butter.
  • In a large bowl, stir together the eggs, cream, and Parmesan. In a bowl, whisk together the flour, sugar, baking powder, cayenne, chipotle, and garlic. Stir the flour mixture into the egg mixture and set aside.
  • Heat the butter and oil in a large skillet over medium-low heat. Add the onions and cook, stirring, until caramelized, about 25 minutes. Add the water chestnuts and cook for another 5 minutes.
  • Stir the onion mixture into the egg mixture and spoon into the greased baking dish. Sprinkle with slivered almonds and bake until the pudding is set, about 30 minutes.

6 large eggs
2 cups heavy cream
6 ounces shredded Parmesan
3 tablespoons all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cayenne pepper
1/8 teaspoon minced canned chipotle en adobo
1/4 teaspoon granulated garlic
1/2 cup unsalted butter, plus extra for greasing pan
2 tablespoons vegetable oil
7 medium-sized Vidalia onions, thinly sliced
1 (8-ounce) can sliced water chestnuts, drained
1 cup slivered almonds

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



Savory Sage and Onion Bread Pudding image

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

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)

ONION BREAD PUDDING

Like French Onion Soup? You'll love this amazing savory bread pudding along side a beef roast or chicken, or heck just make it on it's own--cheesy and oniony and bubbly.

Provided by yooper

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10



Onion Bread Pudding image

Steps:

  • Preheat oven to 350°F.
  • Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot.
  • Toss in the onions, cover and steam over low heat for 15 minutes.
  • Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized.
  • Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while.
  • Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove.
  • Discard the garlic.
  • Toss the bread and onions together.
  • Spread them in the casserole dish.
  • Melt the remaining butter and pour over the bread.
  • Sprinkle on the cheese.
  • Beat the eggs slightly and beat in the half and half and salt and pepper.
  • Pour the mixture evenly over the bread and cheese.
  • Press the bread into the liquid with a spatula.
  • (The dish may be covered and refrigerated overnight. Bring to room temperature before baking)
  • Bake for 30 to 40 minutes until puffed and golden.
  • Serve at once.

Nutrition Facts : Calories 608, Fat 40.1, SaturatedFat 23.4, Cholesterol 203.2, Sodium 479.5, Carbohydrate 40.2, Fiber 4.3, Sugar 10.2, Protein 22.1

8 tablespoons butter
1 tablespoon corn oil or 1 tablespoon vegetable oil
8 cups thinly sliced onions
1/4 cup dry vermouth
1 garlic clove, split
6 ounces stale crusty French bread, cut into chunks
2 cups grated gruyere or 2 cups swiss cheese
3 eggs
2 cups half-and-half
salt & freshly ground black pepper

CHEDDAR GORGEOUS! CHEESE AND ONION BREAD AND BUTTER PUDDING

I have always prefered savoury food to sweet food, and this is a recipe I made up for a savoury version of one of my favourite sweet puddings, Bread and Butter Pudding. This savoury dish is easy to rustle up and makes a tasty supper, breakfast, brunch or lunch dish. Do try to use mature farmhouse Cheddar cheese, a little goes a long way as the flavour is so pronounced. This can be made the night before you need it, for breakfast or brunch, and then baked next morning - a great make ahead meal! NB: Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!

Provided by French Tart

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15



Cheddar Gorgeous! Cheese and Onion Bread and Butter Pudding image

Steps:

  • Butter 8 slices of bread and make sandwiches with the grated mature cheese and sliced onion. Cut the the sandwiches into four triangles and arrange them standing up with the points to the top, in a well greased baking dish. (Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!).
  • (Feel free to vary to contents of the sandwiches. If it doesn't have to be a vegetarian dish, some ham would be very nice. Or you might want to put some pickle on the sandwiches, some sliced tomatoes, cooked sausage or whatever you fancy.).
  • Beat the eggs with the milk, mustard powder, salt, pepper, and the herbs.
  • Pre-heat oven to 200C or 400°F.
  • Pour the egg custard mixture over the sandwiches. (If you had any cheese left over, sprinkle it on top. Onion, too if you have any left over.) Allow the pudding to stand for about 30 minutes before baking - you get a lighter pudding.
  • Bake the bread and butter pudding in the pre-heated oven for about 20 to 30 minutes, or until the cheese custard has set and the cheese on the top is golden.
  • In a nutshell - it's cheese sandwiches with savoury custard poured over then baked in the oven - or savoury bread and butter pudding!
  • Serve warm for breakfast, brunch, lunch or supper. Can be prepared the night before and baked next morning - bring it to room temperature for about 30 minutes before baking it however.

Nutrition Facts : Calories 533.8, Fat 29, SaturatedFat 16.4, Cholesterol 216.2, Sodium 773.5, Carbohydrate 39.7, Fiber 2, Sugar 4.2, Protein 27.9

8 slices thick bread (white) or 8 slices wholemeal bread
butter, softened to spread
1 onion, peeled and finely sliced
8 ounces mature farmhouse cheddar cheese, grated
1 pint milk
3 eggs, lightly beaten
1 teaspoon English mustard
salt and pepper
1 tablespoon chopped fresh mixed herbs or 1 teaspoon dried herbs, to taste
tomatoes, sliced (optional)
sliced ham (optional)
cooked sausage (optional)
cooked and crumbled bacon (optional)
branston pickle (optional)
chutney (optional)

ONION BREAD PUDDING WITH CORN

Provided by Florence Fabricant

Categories     casseroles, side dish

Time 1h30m

Yield 6 - 8 servings

Number Of Ingredients 9



Onion Bread Pudding With Corn image

Steps:

  • Preheat oven to 350 degrees. Generously butter an eight-cup baking dish or casserole dish.
  • Melt one tablespoon butter in a skillet, add onion, scallions and Jalepeno pepper and saute until soft but not brown. Stir in the corn. Season to taste with salt and pepper.
  • Mix eggs and milk together in a bowl. Add the bread slices and press gently until they become saturated with the eggs and milk.
  • Line the bottom of the baking dish with some of the bread slices, scatter some of the vegetable mixture over them and repeat layers, ending with bread. Pour any remaining milk and eggs over the top and dot with remaining butter.
  • Bake about one hour, until lightly browned.

3 tablespoons butter
1 cup finely chopped onion
3 scallions, minced
1/2 Jalepeno pepper seeded and minced
Kernels stripped from four ears fresh corn
Salt and freshly ground black pepper
3 eggs, beaten
1 1/2 to 2 cups milk
1 small stale French bread, about 8 ounces, sliced thin

SAUSAGE AND CARAMELIZED ONION BREAD PUDDING

If you can purchase turkey Italian sausage, purchase one or two links to equal 4 oz. This is from "Feed 4 for less than $10" and this menu cost $6.39 - they have affordable, delicious meals which are perfect for today's economy! Cooking Light Magazine, October 2009 edition. They served it with sautéed zuchini: heat a large nonstick skillet over medium-high heat. Add 1 T canola oil to pan; swirl to coat. Add 1 lb thinly sliced zucchini to: sauté 4 minutes or until zucchini is lightly browned, stirring occasionally. Sprinkle with 1/4 tsp MrsDash & 1/4 tsp or less of crushed red pepper flakes. Delicioso! :)

Provided by Manami

Categories     Savory Pies

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12



Sausage and Caramelized Onion Bread Pudding image

Steps:

  • Combine first 5 ingredsients (ending with egg white) in a large bowl; stir well with a whisk.
  • Add bread, toss gently to coat.
  • Let bread mixture stand 20 minutes (while you prepare the rest of recipes).
  • Preheat oven to 350ºF.
  • Heat a large nonstick skillet over medium heat.
  • Coat pan with cooking spray.
  • Add onion to pan; cook 10 minutes, stirring occasionally.
  • Add juice; cook for 5 minutes, stirring occasionally.
  • Remove casings from sausage.
  • Crumble sausage into pan; cook 5 minutes or until browned, stirring frequently.
  • Remove from heat; let stand 5 minutes.
  • Add sausage mixture and cheese to bread mixture; stir well to combine.
  • Spoon into an 8" square baking dish coated with cooking spray.
  • Bake at 350ºF for 40 minutes or until set and lightly browned.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 593.8, Fat 17.4, SaturatedFat 6.3, Cholesterol 133.4, Sodium 1252.9, Carbohydrate 82, Fiber 5, Sugar 10.2, Protein 26

1 1/3 cups 1% low-fat milk
1/4 teaspoon dry mustard
1/8 teaspoon salt (optional) or 1/8 teaspoon mrsdash seasoning
fresh ground white pepper (optional)
2 large eggs
1 large egg white
8 slices day-old French bread, cut into 1-inch cubes (1 oz slices)
cooking spray
2 cups chopped yellow onions
1/4 cup apple juice
4 ounces turkey Italian sausage
1/4 cup shredded sharp cheddar cheese, divided (3 oz)

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



Caramelized Onion & Gruyere Bread Pudding image

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

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

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