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Baking Directions:

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Anita Bandy is a foodie, mom and attorney who loves to cook.

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Here's her savory bread pudding recipe that she said took her two years to perfect.

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It started off with just caramelized onions, then she added fennel and sun dried tomatoes.

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She said it gets better every time she makes it, calling it "a simple stuffing made gourmet.

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"Recipe directions: Sauté onions, garlic, two to three sprigs of thyme, a teaspoon of salt and a teaspoon of pepper in half of a stick butter and one tablespoon olive oil until onions are caramelized, or a golden-brown color.

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Set aside Sauté fennel and one teaspoon salt in remaining half stick of butter until golden brown and caramelized.

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Set aside.

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For the custard, mix eggs, cream, milk, a teaspoon of salt and a teaspoon of pepper and the remaining sprigs of thyme.

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Pour the custard over the chopped bread.

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Add sautéed onions, sautéed fennel, the sundried tomato and half of the Gruyere cheese.

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Mix these items together and let sit for 30 minutes so that the custard can absorb into the bread.

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Pour the bread pudding mixture into the ramekin and cover the top with the remaining Gruyere cheese.

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Place the ramekin into a water bath, a larger tray with about two inches water in it, and cover the top with foil that has been punctured several times.

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Bake at 325 degrees Fahrenheit in the oven for 45 minutes.

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At this stage, uncover the ramekin and bake an additional 30 minutes.

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The bread pudding should puff up and be golden brown at the top when ready to take out of the oven.

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Add any remaining sprigs of thyme for garnish.