Savory Onion And Cheddar Bread Pudding - 9g Carbs, 1g Fiber
1 tablespoon butter
1 1/2 tablespoons olive oil
4 cups chopped onions
1/2 teaspoon sugar
1/2 teaspoon salt
4 large eggs, lightly beaten or substitute
1 1/2 cups milk
2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
9 slices fresh white sandwich bread
1 1/2 to 2 cups grated sharp cheddar cheese
In large skillet, melt butter with oil over medium heat. Add onion, sugar and 1/8 teaspoon salt. Cover and cook, stirring occasionally, 5 minutes. Remove cover and continue cooking, stirring often, until golden brown, about 15 minutes. Remove from heat.
Oil or butter 6 large custard cups or small crocks of about 1-cup capacity.
In large bowl, whisk together eggs, milk, mustard, thyme, remaining salt and pepper to taste. Trim crusts from bread and cut into 1/2-inch cubes. Fill each cup one-third of the way with bread. Sprinkle with some cheese, then add a little onion. Repeat layering-bread, cheese, onion -- until cups are nearly filled. Ladle egg mixture over bread, dividing equally. Press down on bread, if necessary, to submerge. Top with a spoonful of milk, if necessary, to cover completely. Let stand at room temperature 30 minutes.
Preheat oven to 350 degrees and bring small pot of water to a boil.
In shallow baking pan large enough to hold cups in single layer, pour enough boiling water to fill by about one-third. Arrange cups in pan, leaving a little space between them. Cover loosely with tented foil and bake 30 minutes. Remove foil and bake until puddings have risen and a knife inserted into center shows no trace of uncooked egg. Remove cups from water and transfer to wire rack to cool slightly. Serve warm.
Makes 6 servings.
Calories 271, Fat 20 g, Carbs 9 g, Sodium 278 mg, Fiber 1 g.
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