Dairy Farmers of Ontario shared this recipe for Caramelized Onion Cheddar Bread Pudding. This savoury twist on a classic dessert combines rich aged cheddar, sweet caramelized onions, and fresh herbs with soft, custardy bread for a comforting side dish. Perfect for brunch, holiday gatherings, or pairing with a hearty meal.
Caramelized Onion Cheddar Bread Pudding
Serves 6-8
Ingredients:
- 1 large challah loaf, preferably a day old
- 6 eggs
- 1 cup local milk
- 1 cup local cream
- 2-3 tbsp fresh thyme
- 1 tsp pepper
- 1 tsp salt
- 2 tbsp local melted butter
- 2 ½ cups aged white cheddar cheese, grated
- 1 ½ cups caramelized onion (about 2-3 large raw white Spanish onions)
Directions:
- Preheat the oven to 375°F. Brush a 9 x 13-inch baking dish with the melted butter.
- Cut the bread into 1-inch cubes and set aside.
- In a large bowl, whisk together the eggs, milk, cream, thyme, pepper, and salt until smooth.
- Add the bread cubes, caramelized onions, and aged white cheddar to the baking dish, layering or gently tossing to distribute evenly.
- Pour the egg mixture evenly over the bread. Press the bread down gently so it absorbs the liquid. Let sit for 15–20 minutes.
- Bake for 35–40 minutes, or until the top is golden and the centre is set. Let stand for 5–10 minutes before serving.
- Make-ahead note- assemble the bread pudding, cover, and refrigerate for up to 12 hours before baking. Let it sit at room temperature while the oven preheats, then bake as directed.
