Caramelized Onion Bread Pudding

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/21/2020

Mellow Gruyere cheese, onions, and shiitake mushrooms combine in this creamy bread pudding.

Serves: 12 Save

Ingredients (12)

  • 2 tablespoon unsalted butter
  • 2 cup thinly sliced leeks, white and yellow parts only (leeks, ramps and/or spring onions)
  • 4 ounce thinly sliced shiitake mushrooms, stems removed
  • 3/4 teaspoon coarse salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 teaspoon brown sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1 (1-pound) loaf ciabbata bread, cut into 1-inch cubes (about 12 cups)
  • 1 bunch green onions, finely chopped
  • 4 eggs
  • 6 cup whole milk
  • 1 1/2 cup grated Gruyère cheese

Directions

  1. Heat butter in a sauté pan over medium heat. Add leeks, mushrooms, 1/2 teaspoon salt, 1/2 teaspoon pepper, brown sugar and nutmeg. Cook, stirring occasionally, until leeks are soft and golden brown, about 30 minutes.
  2. Place bread cubes on a baking sheet and bake 15 minutes or until dry and lightly browned.
  3. Preheat oven to 350F. Grease a shallow 4-quart baking dish.
  4. Combine leek mixture, bread cubes and remaining ingredients. Mix well and let stand 20 minutes. Press mixture into prepared pan and sprinkle with remaining salt and pepper. (You may cover and refrigerate the bread pudding up to 4 hours before baking.)
  5. Bake about 1 hour, or until pudding is set and golden brown on top. Remove from the oven and let cool 10 minutes before serving.

Gold Rush

The Bar

Ingredients (7)

  • 2 oz. Johnnie Walker Black Label
  • 0.75 oz. Fresh Lemon Juice
  • 0.5 oz. Honey 2:1
  • 1 dash of Salt
  • Ice
  • 1 Lemon Twist Garnish
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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