Caramelized Vidalia Onion Bread Pudding

  • Yield: 8 servings


2tablespoons vegetable oil
2 Vidalia onions, chopped into 3/4-inch pieces
1teaspoon coarse salt
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


  1. Heat a heavy-bottom skillet. Add vegetable oil. When hot add onions and salt. Cook until onions are soft and lightly caramelized.
  2. Preheat oven to 350F.
  3. 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.
  4. 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.