Focaccia Bread Pudding with Caramelized Onions & Gruyere
Cubes of herbed focaccia tossed in egg, Dijon, salt and white pepper mixed with grated Gruyere and baked to a perfectly golden brown
Ingredients
- 2 tbsp. butter or olive oil
- 1 large yellow onion, thinly sliced
- 5 cups herbed focaccia, cut into 1-inch cubs roughly 10 oz. of focaccia, can also use plain
- 3 whole eggs
- 1 cup half & half
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1 1/4 cups Gruyere cheese, grated and split use 3/4 cup in the egg mixture and 1/2 cup to sprinkle on top before baking
Instructions
- Heat butter or olive oil in a saute pan. Add onions and cook over low heat until caramelized, stirring occasionally. Cool to room temp.
- Whisk together eggs, half & half, Dijon, salt, white pepper, 3/4 cup grated Gruyere and the cooled caramelized onions.
- Add cubed focaccia to the egg mixture and press bread down into the egg mixture to coat all of the bread. Cover with plastic wrap and refrigerate for 30-45 minutes to allow the bread to soak up the egg mixture.
- Preheat oven to 350° F. Grease an 8x8 inch baking dish or spray with cooking spray. Remove bread pudding from the refrigerator and remove plastic wrap.
- Pour the bread pudding mixture into the prepared dish and sprinkle the remaining grated Gruyere evenly over the top.
- Bake for approximately 40-45 minutes, or until the cheese and bread on top looks golden brown.
- Serve hot!
Notes
This dish can be prepared several hours ahead of time and baked just before serving. If you refrigerate it for several hours, bring it out of the refrigerator about 10-15 minutes before baking.