Best Caramelized Onion Bread Pudding Recipes

CARAMELIZED ONION BREAD PUDDING RECIPE - (4.4/5)

Caramelized Onion Bread Pudding Recipe - (4.4/5) image

Provided by Susan52

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
2 cups thinly sliced leeks, white and yellow parts only (leeks, ramps and/or spring onions)
4 ounces thinly sliced shiitake mushrooms, stems removed
3/4 teaspoon coarse salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 teaspoon brown sugar
1/2 teaspoon freshly grated nutmeg
1 (1-pound) loaf ciabbata bread, cut into 1-inch cubes (about 12 cups) 1 bunch green onions, finely chopped4 eggs
6 cups whole milk
1 1/2 cups grated Gruyère cheese

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.

SAUSAGE AND CARAMELIZED ONION BREAD PUDDING

Sausage and Caramelized Onion Bread Pudding image

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

Ingredients

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)

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

CARAMELIZED ONION & GRUYERE BREAD PUDDING

Caramelized Onion & Gruyere Bread Pudding image

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

Ingredients

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

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

CARAMELIZED ONION & ROASTED GARLIC BREAD PUDDING

Caramelized Onion & Roasted Garlic Bread Pudding image

How to make Caramelized Onion & Roasted Garlic Bread Pudding

Provided by @MakeItYours

Number Of Ingredients 17

Ingredients

3 large heads garlic, top one-quarter cut off
3 Tbs. vegetable oil
3 Tbs. olive oil
3 large onions, thinly sliced
1/2 tsp. coarse salt
1/4 tsp. freshly ground black pepper
3 Tbs. plus 1 tsp. red-wine vinegar
2 tsp. sugar
PUDDING:
2-1/2 cups heavy cream
2 eggs
2 egg yolks
2 tsp. chopped fresh rosemary
9 oz. peasant, sourdough, or challah bread, stale or oven-dried as directed below
1-1/2 tsp. coarse salt
1/4 tsp. freshly ground black pepper
2 tsp. butter, softened or melted, for brushing

Steps:

Oven-dry the bread:
Heat the oven to 300°F.
Slice the bread 3/4 inch thick.
Spread the bread slices directly on the oven rack and bake until crisp all the way through (most of the moisture in the bread will be evaporated) and lightly browned, about 15 minutes.
Cut the bread into 3/4-inch cubes (about 6 cups).
Heat the oven to 350°F.
Put the garlic in a small shallow baking dish, pour the vegetable oil over it, and cover with foil.
Bake until the garlic is browned and soft, 50 to 60 minutes. Let cool.
Pick or squeeze the pulp out of the garlic cloves and purée the pulp in a food processor; you should have about 1/3 cup.
The purée can be made ahead of time and refrigerated until ready to use.
Heat the olive oil in a large nonstick skillet over high heat. When the oil is hot but not smoking, reduce the heat to medium and add the onions, salt, and pepper.
Cook until the onions become soft and golden, 30 to 40 minutes.
Add the vinegar and sugar; cook until the liquid is absorbed, about 3 min.; you should have about 1-1/2 cups.
The onions can be made ahead of time and refrigerated until ready to use.
Heat the oven to 350°F. In a large bowl, whisk together the cream, eggs, egg yolks, roasted garlic, rosemary, salt, and pepper.
Stir in the caramelized onions and the bread.
Let sit for 30 minutes. to saturate the bread, stirring occasionally.
Brush a 2-qt. (or 9x13-inch) baking dish evenly with the butter.
Pour the bread mixture into the baking dish, distributing the ingredients evenly.
Bake in the hot oven until lightly browned and firm, 40 to 45 minutes.