Cheese and Onion Pudding
Indulge in the comforting embrace of Cheese and Onion Pudding, a savory baked dish that combines layers of buttered bread, golden caramelized onions, and rich Cheddar cheese, all soaked in a flavorful egg and milk custard infused with thyme. This classic British-inspired recipe is the perfect fusion of creamy and cheesy, with a golden, crispy top that contrasts beautifully with its soft interior. Ready in just over an hour, this versatile dish is ideal as a hearty main course or a delightful side dish to complement a Sunday roast. With simple ingredients like pantry staples and fresh onions, it’s an easy yet elegant crowd-pleaser that’s perfect for cozy family dinners or holiday celebrations.
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Recipe Information
Ingredients
- 50 grams Butter
- 3 large Onions
- 200 grams Cheddar cheese
- 300 milliliters Milk
- 3 large Eggs
- 8 pieces White bread slices
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized ovenproof dish with a little butter and set aside.
Peel and slice the onions thinly. In a large skillet, melt 25 grams of butter over medium heat, then add the onions. Cook until they are soft and caramelized, about 10-12 minutes. Remove from heat and set aside.
Grate the cheddar cheese and set it aside for later use.
In a mixing bowl, whisk together the milk, eggs, salt, pepper, and dried thyme until fully combined.
Remove the crusts from the bread slices (optional) and butter each piece lightly with the remaining 25 grams of butter. Cut the slices into halves or quarters to fit your baking dish.
Layer half of the bread pieces at the bottom of the prepared dish. Sprinkle half of the caramelized onions and half of the grated cheddar cheese over the bread.
Repeat with a second layer of bread, followed by the remaining onions and cheese.
Pour the milk and egg mixture evenly over the layered bread, ensuring it soaks through completely.
Let the dish sit for about 10 minutes to allow the bread to absorb the liquid.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set. A knife inserted into the center should come out clean.
Allow the pudding to cool for a few minutes before serving. Serve warm as a main dish or as an accompaniment to a roast dinner.
Nutrition Facts
Calories |
2201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 5447 mg | 237% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 59.4 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 1595 mg | 123% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2364 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
