Savory Sage And Onion Bread Pudding

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 1 large garlic clove, minced
• 3 medium red onions, thinly sliced
• 2 medium leeks, part only, thinly sliced (12 oz. total)
• 2 tablespoons unsalted butter
• 5 ounces muenster cheese, cut into 1-inch pieces
• 2 teaspoons small sage leaves
• 1 2/3 cups milk
• 3 eggs
• 2 teaspoons dijon mustard
• 3/4 teaspoon salt
• freshly grouund pepper
• 4 cups whole wheat bread cubes, with crust (1/2-inch cubed, 6 oz. total)

Recipe

• 1 butter shallow 7 or 8-cup baking dish.
• 2 melt butter in large skillet over low heat.
• 3 add onion mixture and cover with waxed paper round.
• 4 cook gently for 12 minutes;discard paper.
• 5 continue cooking until liquid evaporates, stirring occasionally, about 8 minutes.
• 6 in processor, mince cheese with sage;add 2/3 cup milk,eggs,mustard,salt and pepper and mix 5 seconds.
• 7 blend in onion mixture using 3 to 4 on/off turns.
• 8 transfer mixture to large bowl; stir in remaining 1 cup milk.
• 9 place bread in prepared dish.
• 10 pour egg mixture over bread, using fork to distribute onions evenly.
• 11 let soak until liquid is absorbed, 30 to 45 minutes.
• 12 (can be prepared 12 hours ahead, covered and refrigerated. bring bread pudding to room temperature before baking.).
• 13 position rack in center of oven and preheat to 300 degrees.
• 14 bake bread pudding 45 minutes.
• 15 increase temperature to 450 degrees and continue baking until puffy and well browned, about 15 minutes.
• 16 let stand 15 minutes; serve warm.