Here's your new classic for a Christmas gathering. Deeply caramelised red onion lives amongst a medley of cheeses in this crispy, gooey and unbelievably moreish savoury bread and butter pudding. Serve hot from the oven for everyone to scoop out, dip and enjoy…let the fun continue.
Serves: 4
Prep Time: 25 minutes
Cooking Time: 45-50 Minutes
Ingredients:
- 1 tbsp Olive Oil
- 150g Butter, plus 1tbsp
- 4 Red Onions, wedges
- 400g Crusty Bread torn into rough slices 1cm thick
- 300g Comté
- 100g Mozzarella, grated
- 100g Sharp Cheddar, grated
- 50g Parmesan, grated
- 6 Sage Leaves, finely chopped
- 4 Egg Yolks
- 300ml Double Cream
- 250ml Jersey Milk
- Salt & Cracked Black pepper
- Cranberry Sauce to serve
Method
- Begin with the onions. Heat the oil and 1tbsp butter in a sauté pan over a medium heat. Add the onion wedges plus a pinch of salt, turn the heat to medium-low and cook for 10-12 minutes or until the onions begin to caramelise, turning halfway through cooking.
- Remove from the pan and set aside. Preheat the oven to 200°C, lay the bread on a baking tray and bake for 5-8 minutes to crisp up. Remove and spread with the remaining butter.
- Spread some bread in a single layer in the base of a rectangular roasting tin. Cut the Comté into slices and lay a few on top, followed by some of the onion wedges and grated mozzarella, sage and cheddar.
- Continue layering until all the ingredients are used then add the egg yolks and parmesan to a mixing bowl. Whisk to combine then gently whisk in the milk and cream. Season with salt and cracked black pepper taking care not to over-salt as the cheeses are salty.
- Cover with foil and bake for 25-35 minutes then remove the foil and bake for 10-12 minutes more or until golden and crisp. Allow to cool for 10 minutes before spooning onto plates and serving with cranberry sauce – or simply let everyone scoop out, dip and enjoy!
