It is very important to read the directions thoroughly for this recipe as there are many steps. The onions need caramelization which took almost an hour for my batch. The bread needs to be dried in the oven, and the mixture needs to set for an hour before it goes into the oven. Planning ahead is key for this recipe.

Bread pudding is one of my husband’s favorite dishes, though he usually eats the sweet variety. I think this is the first savory version I have done. This is a rich dish and small portions will do. Onions are caramelized in butter with the addition of garlic, a teaspoon of sugar, thyme and bourbon. I skipped the optional pancetta. Whole milk and heavy cream are heated and added to 4 large eggs and 2 yolks then poured over the stale bread cubes. The dish then needs to sit for one hour prior to baking. Chives and cheese top the dish off and it is baked for 50 to 60 minutes. I served this with our herb-butter chicken to make a complete meal. Everyone liked this one. To see what others thought head over to Cook the Book Fridays.