Sunday, April 1, 2007

Onion Bread Pudding

Onion Bread Pudding

(I talked about this recipe here)

1 Vidalia or other sweet onion, cut into thin slices
2 cups skim milk
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/8 teaspoon pepper
2 eggs, lightly beaten
1/2 cup white wine
8 cups French bread, cubed (about 8 ounces)
3/4 cup shredded Gruyere or Swiss cheese, divided (3 ounces)

Preheat oven to 425.
Heat a large skillet over medium heat. Add onion slices, cook 3 minutes on each side, or until browned.
Combine milk, salt, thyme, rosemary, pepper, eggs, and wine 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 a pie plate coated with cooking spray.
Arrange onion slices on top of bread mixture. Sprinkle with 1/4 cup cheese.
Bake at 425 for 25 minutes, or until set and golden.

makes 4 main entree servings, 7 HUs per serving (or 6 side dish servings, 5 HUs per serving)
adapted from: Cooking Light

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