Savory bread pudding

Step 1

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.

Step 9

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.

Step 18

Add any remaining sprigs of thyme for garnish.