Gruyere and Green Onion Bread Pudding
Source of Recipe
"Metropolitan Home", Jan-Feb 1998
List of Ingredients
1 tsp. butter
12 to 16 sliced dry bread, about 1/2 inch thick (about 4 or 5 cups)
2 1/2 to 3 cups milk
3 bunches green onions
5 eggs
1 tsp. salt
1 tsp. freshly ground black pepper
1/2 cup chopped fresh mixed herbs, such as tarragon, chervil, and parsley, or a mixture of fresh sage, thyme and marjoram
8 oz. Gruyere cheese, slivered
1 Tbsp. plus 1 tsp. butterRecipe
Preheat oven to 375 degrees F. Grease a 3 quart mold, such as a gratin or souffle' dish, with butter. Put the bread in a bowl, breaking up any large pieces. Pour the milk over the top and push the bread down to submerge it. Let stand until the bread is softened, even soggy, from 5 to 15 minutes, depending how dry the bread is. While the bread is soaking, cut the onion whites and about 2 inches of their greens into thin slices. Set aside 2 tsp. for garnish. Remove bread from milk, squeezing it as dry as possible, reserving the milk. You should have 1/2 cup of milk left. If not, make up the difference. In a bowl, beat together the eggs, salt, pepper and 1/2 cup milk until well-blended. Layer one-third of the bread in the prepared dish. Sprinkle with one-third of the onions, add half of the mixed herbs, then strew one-third of the cheese over the surface. Repeat layers, using half the remaining bread,all the onions, and herbs and half the cheese. Arrange the rest of the bread on top, cover with the remaining cheese, and garnish with half of the reserved onion. Pour the milk-egg mixture over the layers and dot with the butter. Bake until top is crusty brown and a knife inserted in the pudding comes out clean, about 45 minutes. Garnish with the rest of the onions and serve hot or warm. Serves 6 to 8.
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