Title: Onion Bread Pudding
Categories: Pudding Dessert
Yield: 1 Servings
| 1 | tb | Butter |
| 1 | tb | Vegetable oil |
| 1 1/2 | c | Finely chopped onion |
| 4 | sl | Stale bread |
| 1 | c | Milk |
| 1/4 | c | Cream |
| 2 | | Eggs |
| 1 | ts | Worcestershire sauce |
| 2 | tb | Chopped fresh parsley |
| | | Salt to taste |
| 1/4 | ts | Freshly ground black pepper |
| 1 | ts | Toasted sesame seeds |
Preheat oven to 325 degrees. 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.