French Onion Bread Pudding

go to this website This savory bread pudding shows that bread pudding doesn't just deserve to shine on the dessert menu! 

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Author Taylor Thurston


  • 1 1/2 pounds onions (2-3 medium onions) thinly sliced
  • 1 teaspoon sugar
  • 3 teaspoons kosher salt divided
  • 3 tablespoons butter
  • 1 tablespoon red wine vinegar
  • 1 large loaf of french bread cut into 5x1 inch pieces
  • 6 large eggs
  • 2 cups heavy cream
  • 1 tablespoon stone ground mustard
  • 2 teaspoons finely chopped fresh thyme
  • 1 teaspoon freshly ground black pepper
  • 2 cups grated Gruyere cheese


  1. plaquenil ophtalmologie Preheat the oven to 350° F.

  2. In a large, heavy bottomed skillet, saute the sliced onions, sugar and 1 teaspoon of the kosher salt in the butter over medium-high heat. Stir often to prevent burning. Cook until golden brown. Add red wine vinegar and stir, scraping the bottom of the skillet to lift any bits of caramelized onion off the bottom of the pan. Remove from heat and set aside. 

  3. Meanwhile, spread out bread pieces in a single layer on a baking sheet. Place in the preheated oven for 7-8 minutes to dry the bread out. Set aside to cool. 

  4. In a large bowl whisk together eggs, cream, mustard, thyme, remaining 2 teaspoons kosher salt and pepper. Soak the bread in the egg mixture for 5 minutes. 

  5. In a greased 9x13 dish, layer the bread with the onions and cheese. Pour any remaining egg mixture over the top before adding your last layer of cheese. 

  6. Bake in the oven for 35-40 minutes or until the egg mixture is set.