Sage & Onion Bread Pudding

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Servings: 6 Difficulty: Advanced
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A savory, herb-infused British classic with tender onions and aromatic sage
Sage & Onion Bread Pudding recipe image
Sage & Onion Bread Pudding recipe image
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Sage & Onion Bread Pudding

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 219.0

Description

This traditional Sage and Onion Bread Pudding is a comforting, savory side dish that transforms stale bread into a rich, custardy delight. The base of coarse breadcrumbs soaks up a flavorful mixture of sauted onions, garlic, and chicken broth, creating a soft, moist interior. Fresh herbs like sage and thyme provide an earthy, aromatic depth, while the egg and half-and-half custard binds everything together, resulting in a golden-brown, firm-yet-tender texture. It is an excellent accompaniment to roast meats, particularly chicken or pork, but also stands alone as a hearty vegetarian option.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (177C).
  2. If bread is not already dry, spread coarse bread crumbs on a cookie sheet and dry in the oven for about 30 minutes, stirring occasionally, until crisp.
  3. Melt 4 tablespoons of butter in a large skillet over medium-low heat.
  4. Add diced onions and cook until lightly colored and tender, about 10-15 minutes.
  5. Add minced garlic and cook for another minute until fragrant.
  6. Pour in chicken broth, remove from heat, and allow to cool completely.
  7. In a large mixing bowl, beat eggs and half-and-half together.
  8. Stir in dried sage, thyme, nutmeg, and freshly ground black pepper.
  9. Add the cooled onion and broth mixture to the egg mixture and stir well.
  10. Fold in the dried bread crumbs and mix thoroughly until all crumbs are moistened.
  11. Press the mixture down firmly with the back of a spoon and let it rest for 30 minutes to allow the bread to absorb the liquid.
  12. Thoroughly butter a souffl dish or loaf pan.
  13. Spoon the mixture firmly into the prepared pan.
  14. Bang the pan sharply on a hard surface a couple of times to settle the ingredients, then smooth the top with your fingers.
  15. Dot the surface with the remaining 2 tablespoons of butter.
  16. Bake for about 45 minutes, or until firm and nicely browned on top. Do not overbake.
  17. Serve hot, at room temperature, or cold.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 219.0kcal
% Daily Value *
Total Fat 7.8g12%
Saturated Fat 3.0g15%
Cholesterol 48.1mg17%
Sodium 232.2mg10%
Total Carbohydrate 28.8g10%
Dietary Fiber 3.8g16%
Sugars 2.1g
Protein 8.1g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This pudding can be made a day ahead. Bake it in a loaf pan, chill thoroughly, slice, and saut in butter for a delicious breakfast or brunch item served with scrambled eggs and bacon.

For a richer flavor, you can layer the pudding with oysters and a splash of dry sherry before baking.

This dish pairs excellently with ham, pork chops, or homemade coarse applesauce.

While traditionally baked, this recipe can also be steamed in a pudding mold if preferred.

Ensure the onion and broth mixture cools before adding to the eggs to prevent curdling.

Keywords: sage, onion, bread pudding, savory, british, side dish, herbs, garlic, chicken broth, eggs, butter, thyme, nutmeg, baked, comfort food, vegetarian option, stale bread, custard, roast chicken, homemade
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