Meal Type: Dessert

Prep Time: 45 min.

Cooking Time: 2 hours

Total Time: 2 hours and 45 min.

Cook Method: Oven

Difficulty: Hard

     Serving Size: 6 1.5 3 6 12 24 - Change

Submitted By: Steve W. - See All My Recipes

Date Added: January 05, 2014

1. Tear bread on a large, clean tea towel and spread to dry for several hours.

2. You may speed this process by drying the crumbs on a cookie sheet in a 300 degree F oven for about 30 minutes, stirring and turning them occasionally.

3. Melt 4 tablespoon of the butter and add onions.

4. Cook them over lowish heat until lightly colored, adding garlic near the end of the cooking time.

5. When the onions are done, pour in chicken broth, remove pan from heat, and allow to cool.

6. Beat eggs and cream together in a large mixing bowl.

7. Stir in sage, thyme, nutmeg, and pepper. Add cooled onion mixture and bread crumbs and mix thoroughly.

8. When well blended, press ingredients down firmly with the back of a spoon and allow it to rest 30 minutes to absorb liquid and flavors.

9. Preheat oven to 350 degrees F Thoroughly butter a souffle dish or loaf pan, or spray with one of those nonstick pan coatings.

10. Spoon mixture firmly into pan. Bang the pan bottom sharply on a hard surface a couple of times to settle ingredients, and finish by pressing and smoothing the top with your fingers.

11. Strew flakes of remaining butter over the surface.

12. Place the pan on the center rack of the oven and bake for about 45 minutes, or until firm and nicely browned.

13. Do not over bake. Remember, this is bread pudding, not bread loaf.

14. Serve hot or at room temperature or cold they're all divine.

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Dietary Notes:

This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.

Food Allergy Information: