Mebbe not quite, but darned CLOSE!
With this recipe, bread pudding’s not just for brunch or dessert anymore – this is ONE. FINE. SIDE DISH.
Or, OK, mebbe one fine main course for lunch with a side salad – tho’ Rich thinks not.
I did change a few things: whole milk (leftover from the last batch o’ mousse) instead of heavy cream, red vermouth instead of sweet sherry, Swiss cheese instead of the Gruyère, and, mebbe, most importantly, I scaled the recipe down to a scale suitable for a weeknight dinner for two to four without a huge pan o’ puddin’ left over. The original recipe is here, courtesy of Food Network Canada. For my version, continue reading…
•1 onion, thinly sliced
•1/2 tsp salt
•1/2 tsp sugar
•2 tsp butter
•1 tsp olive oil
•1 tsp red vermouth
•2 or 3 slices of good bread, crusts trimmed
•2/3 cup whole milk
•1 tsp coarse ground Dijon mustard
•1/2 tsp finely chopped fresh thyme
•1/2 tsp sea salt
•1/2 tsp black pepper
•2/3 cup grated Swiss cheese
•1/4 tsp hot sauce (optional)
Heat the oven to 350º and toss the onion slices with the salt and sugar.
Cut the trimmed bread into 5 inch by 1 inch strips and arrange on a baking sheet. Pop in the oven for five to eight minutes to dry the bread out a bit, but not to really toast or add color. Remove from the oven and set aside.
Melt the butter with the olive oil in a hot skillet and add the onion slices. Sauté over medium-high heat until golden brown, stirring constantly. Add the wine and stir to deglaze the pan – picking up any bits of onion stuck to the bottom of the pan. Set aside.
Remove the soaked bread pieces and arrange in a small baking dish (my stoneware baker measures 7-1/2 x 5 x 2 inches).
Here’s where I added my hot sauce of choice – a bit of Earl’s – to the egg and milk mixture.
Pour the egg and milk mixture (with or without the Earl’s) over all and bake for 35 minutes until the egg mixture is set – it’ll come out a bit on the puffy side, but will settle down after a minute or two.
How lovely is THAT?
And it tastes even better!