Sweet Onion Custard Bread
Elevate your bread-baking game with this Sweet Onion Custard Bread recipe, a mouthwatering fusion of pillowy soft dough, rich caramelized onions, and a creamy Parmesan-infused custard topping. Perfectly blending sweetness and savory notes, this loaf is constructed with a yeast-raised bread base and crowned with a luscious mixture of heavy cream, cheese, thyme, and black pepper for a golden, custard-like finish. The caramelized onions add depth and richness, while the subtle hint of fresh thyme brings an herbaceous aroma to each bite. Ideal as a show-stopping side dish, a snack, or even the highlight of your brunch table, this bread is as versatile as it is delicious. With just 30 minutes of prep work and a golden crust that's simply irresistible, this recipe is your new go-to for indulgent homemade baking.
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons kosher salt
- 2 teaspoons instant yeast
- 1.25 cups whole milk
- 4 tablespoons unsalted butter
- 3 large eggs
- 1 large yellow onion
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 0.5 cup heavy cream
- 0.25 cup Parmesan cheese, grated
- 0.25 teaspoon black pepper
Instructions
In a large mixing bowl, combine all-purpose flour, sugar, kosher salt, and instant yeast.
Warm the milk in a small saucepan over low heat until it reaches around 105–110°F. Remove from heat and stir in the butter until melted.
Beat 2 eggs in a small bowl and gradually add them to the dry mixture, followed by the warm milk mixture. Stir until a soft, sticky dough forms.
Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes on medium speed.
Place the kneaded dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1–2 hours or until doubled in size.
While the dough is rising, peel and thinly slice the yellow onion. Heat olive oil over medium heat in a skillet and add the onions. Cook, stirring frequently, until caramelized, about 20 minutes. Stir in thyme leaves and set aside to cool.
When the dough has risen, deflate it gently and press it into a 9x5-inch greased loaf pan. Ensure the dough is spread evenly.
Preheat the oven to 350°F. Whisk the heavy cream, remaining egg, Parmesan cheese, and black pepper in a small bowl. Spread the caramelized onions evenly over the dough and pour the custard mixture over the top.
Bake the loaf for 35–40 minutes or until golden brown on top and set in the middle. If the top browns too quickly, tent it with foil for the final 10 minutes.
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 203 mg | 9% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 6.3 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 159 mg | 3% | |
*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.
