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French Onion Strata (Savory Bread Pudding)

by Emily and Matt Clifton
Yield: 6 to 8 servingsPrep: Prep: 15 minsCook: Cook: 60 minsTotal: Total: 75 mins
Source: http://www.seriouseats.com/recipes/2017/03/french-onion-strata-breakfast-casserole-bread-pudding-recipe.html

Ingredients

You have 3 of 13
produce
  • ○2 teaspoonsfresh thyme leaves(finely chopped)
  • ○3Spanish onions(thinly sliced)
  • ✓3 medium clovesgarlic(minced)
protein
  • ○6 largeeggs
dairy
  • ○3 tablespoonsunsalted butter
  • ○3 1/2 cupshalf-and-half or whole milk
grain
  • ○1 large loafItalian or French bread loaf(cut into 1-inch cubes)
pantry staple
  • ○1 1/2 tablespoonsDijon mustard(smooth)
  • ○1 teaspoonkosher salt
  • ✓1 tablespoonWorcestershire sauce
  • ✓1 teaspoonsugar
other
  • ○1/4 cupdry sherry
  • ○1/2 cupdry white wine

Instructions

  1. Caramelize the onions: Melt butter in a large skillet over medium heat. Add onions, sugar, and salt. Cook, stirring frequently, until onions are softened and starting to brown, about 15 minutes.
  2. Add garlic and thyme to the onions, and continue cooking until onions are deeply browned, about 10 minutes longer. Add sherry and wine, and cook until liquid is mostly evaporated, about 5 minutes. Remove from heat and set aside.
  3. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
  4. In a large bowl, whisk together eggs, half-and-half, mustard, and Worcestershire sauce.
  5. Add bread cubes to the egg mixture, and toss gently to coat. Let soak for about 15 minutes.
  6. Layer half of the soaked bread in the prepared baking dish. Spread half of the caramelized onions over the bread, then sprinkle with half of the cheese. Repeat with remaining bread, onions, and cheese.
  7. Cover with foil and bake for 30 minutes. Remove foil and continue baking until strata is puffed and golden brown, about 30 minutes more.
  8. Let cool slightly before serving.

My notes

The dish can be served for breakfast, lunch, or a light dinner.