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| Onion Bread Pudding
1 tablespoon of butter
1 tablespoon of vegetable oil
1 1/2 cup of finely chopped onion
4 slices of stale bread
1 cup of milk
1/4 cup of cream
2 Eggs
1 tablespoon of Worcestershire sauce
2 tablespoons of chopped fresh parsley
Salt to taste
1/4 teaspoon of freshly ground black pepper
1 teaspoon of toasted sesame seeds
Preheat oven to 325ºF. In a large skillet melt the butter with the oil. Cook the onion slowly over low heat until tender and golden, about 30 minutes. Do not brown. Set aside. Butter a 1 1/2 quart casserole. Butter each bread slice lightly on both sides. Cut into cubes and spread half of them over the bottom of the dish. Sprinkle with the onions. Top with the remaining bread cubes. Whisk together the milk, cream, eggs, Worcestershire sauce, parsley, salt to taste, and pepper. Pour over the bread mixture. Sprinkle with sesame seeds. Bake until the pudding is fluffy and the top crispy golden, about 45 to 50 minutes. |
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