SAVORY BREAD PUDDING WITH CARAMELIZED ONIONS, SAGE & GRUYERE

SAVORY BREAD PUDDING that makes stuffing look like a sidekick.

This rich and cheesy French Onion Soup inspired savory bread pudding is what happens when your favorite bistro soup gets layered into a holiday-ready casserole. Caramelized onions bring that deep, jammy sweetness; sage adds woodsy warmth; and Gruyère melts into every buttery, golden corner. Baked right in your cast iron braiser, it’s got crispy edges, a custardy center, and is oh-so-perfect for stealing the show at Thanksgiving.

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SAVORY BREAD PUDDING WITH CARAMELIZED ONIONS, SAGE & GRUYERE

Yield: 6

Author: Michelle Williams

Prep time: 25 MinCook time: 51 MinInactive time: 28 MinTotal time: 1 H & 44 M

This rich and cheesy savory bread pudding features caramelized onions, fresh sage, and melty Gruyère—perfect as a Thanksgiving stuffing alternative or cozy fall side dish.

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Ingredients

• Unsalted Butter (4 tablespoons, divided)
• Yellow Onions (4 large, thinly sliced)
• Fresh Sage Leaves (1 tablespoon, finely chopped)
• Garlic (2 cloves, minced)
• Kosher Salt (1 teaspoon, divided)
• Black Pepper (½ teaspoon)
• Crusty Sourdough Bread (1 loaf, about 12 cups cubed, day-old preferred)
• Gruyère Cheese (2 cups, shredded)
• Eggs (4 large)
• Whole Milk (2 cups)
• Heavy Cream (1 cup)
• Dijon Mustard (1 tablespoon)
• Nutmeg (a pinch, freshly grated if possible)

KITCHEN TOOLS

• Cast Iron Braiser (3.5–5 quarts)
• Large Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Cheese Grater
• Cutting Board
• Chef's Knife

Instructions

1. Preheat your oven to 350°.
2. In your braiser over medium heat, melt 2 tablespoons of butter. Add the sliced onions and ½ teaspoon of salt, and cook slowly, stirring occasionally, until deeply golden and caramelized, about 25–30 minutes
3. Add the garlic and sage. Let it simmer for 2–3 until it becomes aromatic. Remove from the heat and let the onion mixture cool slightly in the pan.
4. In a large bowl, combine the bread cubes and shredded Gruyère (save a small handful for topping). Add the cooled onion mixture and gently toss everything.
5. In another bowl, whisk together the eggs, milk, cream, Dijon mustard, nutmeg, remaining salt, and pepper. Pour this custard over the bread mixture and toss to coat evenly. Let it sit for 30 minutes so the bread soaks up all that goodness.
6. Wipe out your braiser, then butter it with the remaining 2 tablespoons of butter. Pour the soaked bread mixture to the braiser and spread it into an even layer. Sprinkle the top with your remaining Gruyère.
7. Cover the braiser with its lid (or foil if yours doesn’t have a lid) and bake for 30 minutes. Remove the lid and bake for an additional 20–25 minutes, until puffed and golden on top.
8. Let it cool for 10 minutes before serving—just enough time for that custard to set and the aromas to drive everyone wild.

Recommended Products

Enameled Cast Iron Set

Mixing Bowls Set of 3

Epicurean Cutting Board, 14.5-Inch x 11.25-Inch

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