French Onion Bread Pudding
1 1/2 pounds onions (2 or 3 medium onions) thinly sliced
1 teaspoon sugar
3 teaspoons kosher salt
3 tablespoons butter
1 tablespoon sweet sherry
1 large Italian or French bread crusts removed, cut into 5 by 1 inch pieces
6 eggs
2 cups heavy cream
1 tablespoon grainy mustard
1 teaspoon finely chopped thyme
1 teaspoon freshly ground black pepper
2 gups grated Gryere cheese
Preheat oven to 350 degrees
In a large skillet, saute onions, sugar, and 1 teaspoon of salt in the butter over medium-high heat. Set aside.
Spread the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry bread slightly but not to add color. Set aside to cool.
Whisk together 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.
Courtesy of Foodnetwork