Imported from the web

French Onion Strata (Savory Bread Pudding)

Name: French Onion Strata (Savory Bread Pudding)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Cuisine: French
Ingredients: 3 tbsp unsalted butter (Plus more for greasing the baking dish.); 3 Spanish onions (About 1 kg; thinly sliced.); 1 tsp sugar; 1 tsp kosher salt (For the onions.); 3 garlic (Medium cloves, minced.); 2 tsp fresh thyme leaves (Finely chopped.); 0.25 cup dry sherry; 0.5 cup dry white wine; 1 loaf Italian or French bread (About 450 g; cut into 1-inch cubes.); 6 eggs (Large.); 3.5 cups half-and-half or whole milk (Use half-and-half or whole milk.); 1.5 tbsp Dijon mustard (Smooth.); 1 tbsp Worcestershire sauce; 1 tsp fish sauce (Optional.); 0.5 tsp kosher salt (For the custard.); 1 tsp black pepper (Freshly ground.); 1.5 cups Gruyère cheese (Grated.); water (A tablespoon or two as needed if the onions threaten to burn.)

Imported by Murray West on SeeMeCook

A hearty, cheesy breakfast casserole that brings the sweet caramelized onions and savory flavors of French onion soup together with bread soaked in egg custard. It bakes up with crisp edges and a soft, creamy center, and can be served for breakfast, lunch, or dinner.

8 servings75 minFrench

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

3 tbsp unsalted butter (Plus more for greasing the baking dish.)
3 Spanish onions (About 1 kg; thinly sliced.)
1 tsp sugar
1 tsp kosher salt (For the onions.)
3 garlic (Medium cloves, minced.)
2 tsp fresh thyme leaves (Finely chopped.)
0.25 cup dry sherry
0.5 cup dry white wine
1 loaf Italian or French bread (About 450 g; cut into 1-inch cubes.)
6 eggs (Large.)
3.5 cups half-and-half or whole milk (Use half-and-half or whole milk.)
1.5 tbsp Dijon mustard (Smooth.)
1 tbsp Worcestershire sauce
1 tsp fish sauce (Optional.)
0.5 tsp kosher salt (For the custard.)
1 tsp black pepper (Freshly ground.)
1.5 cups Gruyère cheese (Grated.)
water (A tablespoon or two as needed if the onions threaten to burn.)

Steps

1
In a large skillet over medium heat, melt the butter. Add the sliced onions, sugar, and 1 teaspoon kosher salt. Cover and cook, stirring every few minutes, until the onions have softened, about 10 minutes.
2
Uncover the skillet and cook the onions, stirring frequently, until deep golden brown, 20 to 25 minutes. If they threaten to burn, stir in a tablespoon or two of water as needed and/or lower the heat.
3
Add the minced garlic and chopped thyme to the onions. Cook for 1 minute longer.
4
Add the sherry and white wine. Cook until the liquid has almost completely evaporated, about 3 minutes. Remove the skillet from the heat and set the onions aside.
5
Meanwhile, preheat the oven to 350°F (175°C). Spread the bread cubes in a single layer on a baking sheet and bake until dry but not browned, about 8 minutes.
6
In a large bowl, whisk together the eggs, half-and-half or whole milk, Dijon mustard, Worcestershire sauce, optional fish sauce, 1/2 teaspoon kosher salt, and black pepper.
7
Add the dried bread to the custard and let it soak for at least 15 minutes and up to 30 minutes.
8
Butter a 12-inch cast-iron skillet or a 9-by-13-inch baking dish. Add half of the soaked bread, then scatter half of the caramelized onions and half of the grated Gruyère over it.
9
Layer the remaining bread on top, then scatter over the remaining onions and cheese. Drizzle any remaining custard over the layers.
10
Bake until the bread is crisp and the custard is just set, about 35 minutes. Serve hot or at room temperature.

Notes

Oven-drying the bread helps it absorb the egg mixture; stale bread is not required. The source's structured data lists 8 servings, while its nutrition metadata says “Serves 6.”