Imperial Sugar
Dixie Crystals

Caramelized French Onion Bread Pudding

Caramelized French Onion Bread Pudding


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 4 large onions, sliced
  • 2 bay leaves
  • 2 thyme sprigs
  • 3/4 cup dry red wine
  • 1 cup beef stock
  • 1 loaf Italian or French bread (1 lb), cubed
  • 4 eggs, whisked
  • 2 cups half and half
  • 1 teaspoon salt
  • 8 ounces Gruyere cheese, grated


  1. Preheat oven to 375°F and spray a 9 x 13 inch baking dish with cooking spray.
  2. Heat butter and olive oil in a large soup pot over medium high heat. Add onions, sugar, bay leaves and thyme sprigs, stirring occasionally, until sugar is dissolved and onions are thoroughly sweated and beginning to caramelize.
  3. Remove bay leaves and thyme sprigs and add red wine. Simmer until wine is almost thoroughly evaporated.
  4. Add beef stock and simmer for 10 minutes.
  5. In a separate bowl combine eggs, half and half and salt.
  6. Place half of bread cubes in bottom of baking dish, top with half of milk/egg mixture and using a slotted spoon, half of onion mixture. Sprinkle half of cheese on top of onions. Repeat layers: bread, milk/eggs, onions, and finish with remaining cheese on top.
  7. Bake for 35 - 45 minutes, or until set and cheese is golden brown. Garnish with additional sprigs of thyme.