Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell
Yield
4 servings (serving size: about 1 1/2 cups)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Heat a large nonstick skillet over medium-high heat. Add onion slices (keep slices intact); cook 3 minutes on each side or until browned.

Step 3

Combine milk, salt, thyme, pepper, and eggs in a large bowl, stirring with a whisk. Add the bread cubes and 1/2 cup cheese; toss mixture well. Place the bread mixture in an 8-inch square baking dish coated with cooking spray. Arrange onion slices on top of bread mixture. Sprinkle with 1/4 cup cheese. Bake at 425° 25 minutes or until set and golden.

Ratings & Reviews

foxglove999's Review

foxglove999
October 22, 2014
I really liked this. I did vary the cheese a little to what I had on hand. I followed the directions but cut it into six pieces, it was still quite a bit of food. I guess if you were using it as your whole meal, it would be fine, but I like it for a side dish. Next time, I will cut the recipe in half and serve four with it.

beckyhomecky's Review

MichelleS
July 28, 2014
Yummy and easy! if you use gruyere cheese there is plenty of flavor. Love the onions! Unfortunately, our dog sniffed this out and found a way to snag the onions off what little was left over.

MichelleS's Review

beckyhomecky
May 19, 2009
So delicous, easy and cheap! I used an organic white hearty bread and the texture was great. Usually my bread puddings are WAY too soggy but this was ust perfect. I did change the cheese in the recipe and used monterey jack because I thought swiss might be too dull a flavor. This is a great way to use extra bread. I served it as a side dish for dinner and I will definitely keep this recipe in mind next time I have extra bread. Maybe I will change the topping for variety.