* Exported from MasterCook *
Caramelized Onion Bread Pudding
Recipe By :Copyright =A9 1995 by Heidi Rabel
Serving Size : 6 Preparation Time :0:30
Categories : Miscellaneous
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large sweet yellow onions
peeled, halved and sliced 1/4" slices
4 slices stale bread
broken into 1" chunks
3/4 cup coarsely grated Parmesan
Fontina or Jarlsberg cheese
4 eggs
slightly beaten & at room temperature
1 pint half and half
1 cup milk
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/4 cup chopped Italian parsley
Preheat the oven to 375 degrees. You will need a 3-quart, oven-proof souffle
dish for the pudding, and a larger pan that will hold it and water. Caramelize
the onion and set aside to cool. Butter or spray the baking dish, and put the
bread chunks into it. Distribute the onions evenly over the bread, and sprinkle
1/2 cup cheese over the onions. Mix the eggs, half-and-half, milk, pepper
flakes, salt, and parsley with a whisk, and pour the mixture over the bread,
onion, and cheese. Sprinkle remaining cheese on the top. Place the baking dish
into the larger pan. Pour enough hot water to reach halfway up the sides. Bake
for 40 - 45 minutes, or until pudding is puffed, golden brown, and a tester
inserted into the center comes out clean. Remove from the oven and serve
immediately.
To prepare Country Souffle, substitute 1 cup grated extra sharp cheddar cheese
for others, and add 1 tsp. Worcestershire sauce to half-and-half mixture.
Sprinkle 1/4 cup grated cheddar over the top of the casserole before baking.
NOTES : If sweet onion is not available, use large yellow onions and use a
little more sugar to caramelize. Yield: 6 servings.
--
~~Rec.food.recipes is moderated; only recipes and recipe requests are
accepted for posting. Please read the FAQ posted each week. Please
send recipes, requests, questions or comments to [EMAIL PROTECTED]
Please allow several days for your submission to appear.
