Savory Vegetable Bread Pudding

4 from 1 ratings

Sweet onions and mushrooms combine with bread in a savory side dish that's reminiscent of French onion soup. Recipe courtesy of The Beekman 1802 Heirloom Vegetable Cookbook.

Servings

servings

Ingredients

2 tablespoon olive oil, plus more for the baking dish
1 tablespoon unsalted butter
3 large sweet onions (such as vidalia or maui) or spanish onions, halved and thinly sliced (6 cups)
½ pound mushrooms, thinly sliced
3 large eggs
2 cup whole milk
1 cup heavy cream
1½ teaspoon coarse (kosher) salt
½ teaspoon freshly ground black pepper
½ teaspoon crumbled dried sage
1 baguette (about 8 ounces), halved lengthwise and cut crosswise into 1-inch pieces
8 ounce fontina cheese (preferably italian), cut into 1-inch cubes

Directions

In a large, deep skillet, heat the oil and butter over medium heat. Add the onions and cook for 35 minutes, stirring occasionally, until golden brown and soft. Add the mushrooms and cook for 5 to 7 minutes, or until the mushrooms are tender.
Preheat the oven to 350 degrees F. Brush a 9-by-13-inch baking dish with oil.
In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and sage. Add the bread, the onion mixture, and Fontina and stir to combine.
Pour the mixture into the baking dish, pressing so the bread is covered with liquid, and set aside to soak for at least 10 minutes, until the bread has absorbed most of the liquid.
Bake for 35 minutes, or until the bread is crisp and the custard is set. Serve hot or at room temperature.