Bread pudding is a great way to use up bread that’s a little past its prime. With a sweet cheese, it would be a great dessert. Using savory Gruyère and some chicken broth makes it practically a complete meal in itself!
- 3 Tbsp. cultured butter
- 3 small onions, sliced
- 2/3 cup green onions, chopped
- 3 cloves garlic, peeled and minced
- 12 cups day-old whole wheat bread, cubed
- 3 cups Gruyère, shredded
- 3 large eggs
- 1 cup chicken broth
- 2 cups cream
- 1/2 cup chopped chives
- Salt and pepper
- Preheat oven to 350°F.
- Melt butter in a cast-iron skillet over low heat. Sauté onions and garlic in butter just until soft. Turn off the heat.
- In a large bowl, combine Gruyère, bread cubes, green onions, and sliced onions.
- In another large bowl, whisk together the eggs, chicken broth, and cream. Add the salt and pepper. Pour this mixture over the bread mixture. Let them sit together for 10 minutes to allow the bread to soak up the liquid.
- Butter a 13x9-inch glass or dark nonstick pan. Pour the egg and bread mixture into the buttered pan and cover it with foil. Place in the preheated oven and bake for 30 minutes. After that, remove the foil and bake another 10 to 15 minutes to allow the top of the dish to get browned and toasty. Remove from oven and sprinkle on the chives. Let cool 10 minutes before serving.