When you mix these two popular items into one dish, you end up with the best bread pudding recipe you’ve ever made. Seriously, it’s so grand!
With Thanksgiving right around the corner, I’ve been playing with casserole-dish friendly recipes to feed our out-of-town guests that will be arriving a few days early. Some of last year’s favorites include my Mind-Blowing Southern Baked Macaroni & Cheese, Lightened Up Yellow Squash Casserole, and this Herb Butternut Squash Lasagna with Sage. Oh, and my Grandma June’s Cheesy Potatoes went viral on social… so make sure to check those out! Yum, I love the holiday season.
INGREDIENTS FOR THIS RECIPE:
We enjoyed this as a side dish for dinner, along with leftovers at breakfast with scrambled eggs. It make enough to feed a crowd, here’s what you’ll need:
FOR THE FRENCH ONION GRAVY:
- Yellow Onions
- Olive Oil
- Garlic Cloves
- White Wine
- Beef Broth
- Freshly Cracked Black Pepper
- Cream of Mushroom Soup
- Heavy Cream
- Toasted Baguette
- Swiss Cheese
- Crunchy Fried Onions
- Fresh Thyme
While there are three different steps in making this dish, I promise you it’s totally easy. The hardest part is having the patience while making the onion gravy. It’ll take about 20-minutes till they’re golden brown. Go ahead and pour yourself a glass of wine while you’re cooking and enjoy it as a little reward for your time! You’ll be using wine to deglaze, so might as well sip on a little yourself too. 🙂
WHY SHOULD YOU MAKE THIS, YOU ASK?
Seriously, what’s not to love here? Perfectly caramelized onions are nestled on top of toasted baguette with layers of umami mushroom custard that’s found its way into all the nooks and cranny’s. Topped with tangy, melty Swiss, this dish turns out rich and savory in all the best ways possible.
HAPPY HOLIDAYS FROM EARTH FARE!
Per the usual, I purchased these ingredients during my weekly shopping trip at Earth Fare. I absolutely love how they support our local farmers and CPG brands. I always find something new when I’m perusing the aisles… and they provide the best, most friendliest service. Come along and shop with me by clicking here!
To make Thanksgiving easier, Earth Fare offers a full takeout menu of main dishes, classic sides, vegan options, and desserts! They come in packages or al-la-carte, make sure to check out their different options here!
MORE HOLIDAY INSPO IF YOU WANT TO COOK SOME ITEMS FROM HOME:
- 2 tbsp. Butter
- 2 tbsp. Olive Oil
- 2 Large Yellow Onions, thinly sliced
- 1 tsp. Salt, or more to taste
- 3 Garlic Cloves, minced
- 2 Shakes Worcestershire
- ¼ cup White Wine
- ¾ cup Beef Broth
- ½ tsp. Freshly Cracked Black Pepper
- 1 Cream of Mushroom Soup
- ½ cup Heavy Cream
- 3 Eggs
- 1 Baguette, toasted and chopped
- 2 cups Gruyere or Swiss
- 1 cup French’s Fried Onions
- Fresh Thyme, as needed for garnish
- Heat a large skillet (or Dutch oven) over medium to medium-high heat. Add the butter, oil, onions, and salt. Sauté for 20 minutes, or until onions have reduced and softened, stirring occasionally.
- Add the garlic to the skillet and continue to cook until fragrant, about 1 minutes. Next deglaze the skillet with white wine, making sure to scrape up all of the bits on the bottom.
- Pour in the beef broth and cook down until it has mostly evaporated. Season with black pepper and set aside.
- Add the toasted baguette to a large, greased casserole dish. Crumble apart to create smaller bites and then top evenly with onion gravy.
- Whisk together the mushroom soup, heavy cream, and eggs and pour evenly over the baguette and gravy. Top with Swiss cheese and cover with foil. Bake at 350F for 35 minutes.
- Remove the foil and crank the oven up to 450F. Allow the cheese to brown for 3 - 4 minutes, then remove from the oven and add the fried onions on top. Return to the oven for another 3 - 4 minutes to crisp.
- Serve immediately with a sprinkle of fresh Thyme. Enjoy!
NOTES ON THIS RECIPE:
- I had a baguette on hand so that’s what I used for the breading base. However, you can also use a french loaf, sourdough bread, or whatever variety that toasts well.
- Why is it important to toast the bread before assembling the casserole? TEXTURE! Also, it’ll prevent the casserole from becoming soggy.
- Any leftovers should be stored covered in the refrigerator and consumed within 2 – 3 days. The easiest way to reheat is to simply pop a portion in the microwave.
This post is sponsored in partnership with Earth Fare. Per the usual, all opinions here are mine alone and I would never recommend a product or grocery store that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!