Yield: 1 servings
|1 tablespoon||Vegetable oil|
|1½ cup||Finely chopped onion|
|4 slices||Stale bread|
|1 teaspoon||Worcestershire sauce|
|2 tablespoons||Chopped fresh parsley|
|Salt to taste|
|¼ teaspoon||Freshly ground black pepper|
|1 teaspoon||Toasted sesame seeds|
Preheat oven to 325 degrees. In a large skillet melt the butter with the oil. Cook the onion slowly over low heat until tender and golden, about 30 minutes. Do not brown. Set aside. Butter a 1½ quart casserole. Butter each bread slice lightly on both sides. Cut into cubes and spread half of them over the bottom of the dish.
Sprinkle with the onions. Top with the remaining bread cubes. Whisk together the milk, cream, eggs, Worcestershire sauce, parsley, salt to taste, and pepper. Pour over the bread mixture. Sprinkle with sesame seeds. Bake until the pudding is fluffy and the top crispy golden, about 45 to 50 minutes.