Savory Sourdough & Caramelized Red Onion Bread Pudding
Turn your leftover sourdough into a comforting, crowd-pleasing dish perfect for breakfast-for-dinner or a cozy Friendsgiving brunch. Buttery caramelized red onions, sharp cheddar, and a creamy Eggland’s Best egg custard soak into every bite of this hearty bake — creating a rich, golden, and irresistible flavor your family will love.
Ingredients
6 Eggland’s Best eggs, large
1 ½ cups whole milk or half-and-half
4 cups leftover sourdough bread, cubed
1 large red onion, thinly sliced and caramelized
1 ½ cups sharp cheddar cheese, shredded
1 tsp salt
½ tsp black pepper
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tbsp butter (for caramelizing onions)
1 tbsp fresh parsley, chopped (for garnish)
Preparation
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Cube leftover sourdough bread and place in the prepared baking dish
- In a skillet, melt butter over medium heat and caramelize the red onion until soft and golden. Let cool slightly.
- Sprinkle the caramelized onions and shredded cheddar evenly over the bread cubes.
- In a large bowl, whisk together 6 Eggland’s Best eggs, milk, salt, pepper, and thyme until smooth.
- Pour the egg mixture over the bread, cheese, and onions, pressing lightly to ensure bread absorbs the custard.
- Bake for 35–40 minutes, or until the custard is set and the top is golden brown.
- Remove from oven and let rest 5–10 minutes before slicing. Garnish with fresh parsley and serve warm.
Pro Tip: Add cooked bacon, sausage, or sautéed mushrooms for an even heartier version. Leftovers reheat beautifully for an easy next-day breakfast!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 300 |
| Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 210mg |
| Sodium | 400mg |
| Carbohydrates | 22g |
| Dietary Fiber | 2g |
| Protein | 14g |
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