Best French Onion Beef Bread Pudding Casserole Recipes

FRENCH ONION BREAD PUDDING

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.

FRENCH ONION BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• In a large skillet, sauté onions, sugar, and 1 teaspoons salt in the clarified butter over medium high heat, stirring constantly to prevent burning. Cook until golden brown. Add sherry to lift any caramelized onion on the bottom of the pan. Remove from heat and set aside.
• Spread bread pieces evenly on baking sheet. Place in oven for about 5 to 8 minutes. Set aside to cool.
• Whisk together the eggs, cream, mustard, thyme, remaining 2 teaspoons salt and pepper. Soak bread in the egg mixture for 5 minutes.
• In a casserole dish, layer bread, onions then cheese. Pour remaining egg mixture over the top.
• Bake for 35 minutes or until eggs are set.

ONION BREAD PUDDING

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.

FRENCH ONION BEEF BREAD PUDDING CASSEROLE

Steps:

• 1. In a large skillet add 1 Tablespoon cooking oil and when pan is hot over medium heat add the ground beef and cook until it begins to brown; add in the 1/2 cup onion, worcestershire sauce and ketchup. Cook until meat and onions are cooked. Remove skillet from heat.
• 2. Heat oven to 350^. Spray a 9x13- inch casserole dish or 2 quart casserole with cooking spray; set aside.
• 3. Beat the eggs, soup, milk, 1/2 cup of the cheese and 1 teaspoon of the thyme in a large bowl with a fork. Add the dry stuffing mix and the ground beef mixture.
• 4. Stir and press the dry stuffing into the milk mixture to coat. Pour the meat/stuffing mixture into the baking dish. Sprinkle with the remaining cheese and thyme.(You can add more cheese ,if desired).Let stand for 15 minutes. Bake for 45 minutes or until a knife inserted in center comes out clean. --- Not 1/2 cup of cooked vegetables can be added to the ground beef mixture,if desired.