Onion bread pudding

Yield: 1 servings

Measure Ingredient
1 tablespoon Butter
1 tablespoon Vegetable oil
1½ cup Finely chopped onion
4 slices Stale bread
1 cup Milk
¼ cup Cream
2 \N Eggs
1 teaspoon Worcestershire sauce
2 tablespoons Chopped fresh parsley
\N \N 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.

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