Caramelized Vidalia Onion Bread Pudding
- Yield: 8 servings
Ingredients
- 2tablespoons vegetable oil
- 2 Vidalia onions, chopped into 3/4-inch pieces
- 1teaspoon coarse salt
- Custard:
- 3 eggs
- 1pint half-and-half
- 1 1/2teaspoons coarse salt
- 1/8teaspoon freshly ground black pepper
- 2teaspoons fresh minced thyme
- 1pinch freshly grated nutmeg
- 8cups (1-inch) cubes coarse-textured bread, lightly toasted
- 1 1/2cups fresh goat cheese, crumbled
Instructions
- Heat a heavy-bottom skillet. Add vegetable oil. When hot add onions and salt. Cook until onions are soft and lightly caramelized.
- Preheat oven to 350F.
- To make custard, in a bowl whisk the eggs vigorously. Add half-and-half and seasonings Add bread and 1 cup of goat cheese (reserve 1/2 cup). Gently stir.
- Fill buttered 6-ounce ramekins with mixture. Top with reserved crumbled goat cheese. Place ramekins on a baking tray. Place in oven and bake 35 to 45 minutes, until custard is just set. Let cool 10 to 15 minutes and serve.
Recipe by Chef Gerry Klaskala, Aria, Atlanta, Ga.