Caramelized Onion & Gouda Bread Pudding

12 cups Francisco Sourdough bread in 1" cubes

1 large onion thinly sliced

3 tablespoons butter +plus extra for greasing pan

White pepper to taste

Kosher salt to taste

1 teaspoon each dried thyme & marjoram

3 large eggs

3 cups whole milk

3 cups heavy cream

1 cup shredded aged Gouda

Directions

Makes: 6 Servings
Preparation time: 20 minutes
Cook time: 90 minutes

Sauté onions in butter until brown and caramelized. Season to taste with salt & white pepper

Toast Francisco bread cubes in oven until dry and light golden brown.

Whisk milk, cream & eggs. Add herbs and season with salt and white pepper.

Grease a 9x13 pan with butter. Sprinkle 1/4 cup cheese in pan. Add half bread cubes. Evenly distribute onions over bread and sprinkle with another 1/4 cup cheese. Add rest of bread and another 1/4 cup cheese.

Pour on enough of the egg custard mix to cover and let sit 15 minutes. Gently press down bread to submerge. Add rest of custard and top with remaining cheese. Sprinkle with salt.

Bake for 90 minutes at 350 or until set and nicely browned.

Cool slightly before serving.

12 cups Francisco Sourdough bread in 1" cubes

1 large onion thinly sliced

3 tablespoons butter +plus extra for greasing pan

White pepper to taste

Kosher salt to taste

1 teaspoon each dried thyme & marjoram

3 large eggs

3 cups whole milk

3 cups heavy cream

1 cup shredded aged Gouda