Onionbreadpudding Recipes

FRENCH ONION BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
• Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
• Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
• In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
• Bake for 35 minutes or until the egg mixture is set.

ONION PUDDING

Steps:

• Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking dish with butter.
• In a large bowl, stir together the eggs, cream, and Parmesan. In a bowl, whisk together the flour, sugar, baking powder, cayenne, chipotle, and garlic. Stir the flour mixture into the egg mixture and set aside.
• Heat the butter and oil in a large skillet over medium-low heat. Add the onions and cook, stirring, until caramelized, about 25 minutes. Add the water chestnuts and cook for another 5 minutes.
• Stir the onion mixture into the egg mixture and spoon into the greased baking dish. Sprinkle with slivered almonds and bake until the pudding is set, about 30 minutes.

OLD-FASHIONED BREAD PUDDING

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

ONION PUDDING

Steps:

• Preheat oven to 400'.
• Grease a large pan (9x13 will work).
• Combine the dry ingredients together and then work in the shortening.
• Add the Onions and then add enough Milk to make a very soft dough (the dough should only just hold together and will seem very runny - about 1 cup).
• Place the dough in the pan - it will spread out to the edges.
• Bake for 30 to 40 minutes.

ONION BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot.
• Toss in the onions, cover and steam over low heat for 15 minutes.
• Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized.
• Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while.
• Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove.
• Discard the garlic.
• Toss the bread and onions together.
• Spread them in the casserole dish.
• Melt the remaining butter and pour over the bread.
• Sprinkle on the cheese.
• Beat the eggs slightly and beat in the half and half and salt and pepper.
• Pour the mixture evenly over the bread and cheese.
• Press the bread into the liquid with a spatula.
• (The dish may be covered and refrigerated overnight. Bring to room temperature before baking)
• Bake for 30 to 40 minutes until puffed and golden.
• Serve at once.

CORN-ONION PUDDING

Steps:

• Preheat oven to 400 degrees.
• Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
• Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
• Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
• Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.

MARTY'S GAELIC GOURMET CAM ONION BREAD PUDDING

Steps:

• Preheat a gas grill to 400° to 500°F or a charcoal grill until hot. Melt half of the butter with the olive oil in a cast-iron skillet on the grill. Add the onions, cover the skillet, and move it to a cooler zone to simmer for 15 minutes.
• Uncover the skillet, move it to a medium-heat zone, and stir occasionally until the onions caramelize, about 20 minutes. Add the vermouth and garlic and continue heating until the liquid evaporates, stirring constantly for 10 to 15 minutes. Remove the onion mixture from the skillet and transfer it to a large bowl.
• Clean the skillet; then spray the sides and bottom with nonstick cooking spray. Add the bread and stir well. Spread the onion mixture in the pan. Melt the remaining butter and pour it over the bread and onion mixture. Sprinkle the cheese on top.
• In a medium bowl, beat the eggs slightly and add the half-and-half and salt and pepper. Pour this mixture over the bread, onion, and cheese mixture. Use a spatula to lift the bread to make sure the liquid is infused throughout. Place the skillet on the grill. Using the indirect heat method, cook for 30 to 40 minutes, until puffed and golden brown. When the pudding is done, remove it from the grill, cut it into large triangles, and serve.

ONION BREAD PUDDING WITH CORN

Steps:

• Preheat oven to 350 degrees. Generously butter an eight-cup baking dish or casserole dish.
• Melt one tablespoon butter in a skillet, add onion, scallions and Jalepeno pepper and saute until soft but not brown. Stir in the corn. Season to taste with salt and pepper.
• Mix eggs and milk together in a bowl. Add the bread slices and press gently until they become saturated with the eggs and milk.
• Line the bottom of the baking dish with some of the bread slices, scatter some of the vegetable mixture over them and repeat layers, ending with bread. Pour any remaining milk and eggs over the top and dot with remaining butter.
• Bake about one hour, until lightly browned.

ONION YORKSHIRE PUDDINGS

Steps:

• Preheat oven to 400°. In a large skillet, saute onions, 1/2 teaspoon salt and pepper in butter until tender but not browned. Divide among eight 6-oz. ramekins or custard cups. Place on a baking sheet., In a large bowl, combine flour and remaining salt. Whisk the eggs, water and milk; whisk into flour mixture just until blended. Pour 1/4 cup into each ramekin. , Bake 30-35 minutes or until puffed and golden brown. Serve immediately.