Caramelized Onion Bread Pudding

Sweet onions star in this creamy baked casserole, a satisfying, meatless comfort food with plenty of Swiss cheese.

Prep Time: 35 Min
Total Time: 1 Hr 15 Min
Makes: 12 servings

1 tablespoon olive or vegetable oil
2 large sweet onions (such as Maui or Walla Walla), cut into 1/4-inch slices
1 lb rustic whole-grain bread, cut into 3/4-inch cubes (8 cups)
2 small zucchini (8 oz), shredded (3 cups)
2 cups shredded Swiss cheese (8 oz)
4 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dried thyme leaves
1/4 teaspoon pepper

Heat oven to 350F. In 12-inch skillet, heat oil over medium-high heat. Add onions; cook 20 to 25 minutes, stirring occasionally, until onions are brown and caramelized.

Meanwhile, spray 13x9-inch (3-quart) glass baking dish with cooking spray. Layer 4 cups of the bread cubes, 1 1/2 cups of the zucchini and 3/4 cup of the cheese in baking dish. Repeat layers once.

In large bowl, beat remaining ingredients with wire whisk until well blended. Pour over bread mixture. Arrange onions on bread mixture.

Cover with foil; bake 30 to 40 minutes or until knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese over top; bake 2 to 3 minutes longer or until cheese is melted.


High Altitude (3500-6500 ft):
In step 1, cook onions 25 to 30 minutes. In step 4, cover with foil; bake 40 to 50 minutes.

Source: Pillsbury