Monday, March 9, 2009

Onion Bread Pudding

4 servings (serving size: about 1 1/2 cups)
* 1 vidalia or other sweet onion, cut into 1/4-inch slices
* 2 cups 2% reduced-fat milk
* 1/2 teaspoon salt
* 1/2 teaspoon dried thyme
* 1/8 teaspoon freshly ground black pepper
* 2 large eggs, lightly beaten
* 8 cups cubed French bread (about 8 ounces)
* 3/4 cup (3 ounces) shredded Gruyère or Swiss cheese, divided
* Cooking spray

Preheat oven to 425°.

Heat a large nonstick skillet over medium-high heat. Add onion slices (keep slices intact); cook 3 minutes on each side or until browned.

Combine milk, salt, thyme, pepper, and eggs in a large bowl, stirring with a whisk. Add the bread cubes and 1/2 cup cheese; toss mixture well. Place the bread mixture in an 8-inch square baking dish coated with cooking spray. Arrange onion slices on top of bread mixture. Sprinkle with 1/4 cup cheese. Bake at 425° 25 minutes or until set and golden.

Nutritional Information
Calories: 364 (30% from fat)
Fat: 12.2g (sat 5.7g,mono 3.7g,poly 1.1g)
Protein: 19.7g
Carbohydrate: 43.8g
Fiber: 3.4g
Cholesterol: 136mg
Iron: 2.1mg
Sodium: 806mg
Calcium: 294mg

source by:
recipes by: Cooking Light
Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell


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