Recipe by Jeff Osaka (read about his creative Thanksgiving feast on page 5D). Serves 8-10.
Ingredients
1 1/2 cups chicken or vegetable broth
4 ounces grated parmesan cheese
6 large eggs, lightly whisked
8 cups crusty French bread, cut into 1-inch cubes
3 tablespoons butter
4 cups diced onion (from about 2-3 large onions)
1 tablespoon finely chopped fresh sage
Salt and freshly ground black pepper to taste
Directions
Preheat oven to 350.
In a large bowl, combine broth, cheese and eggs and whisk until smooth. Add cubed bread and toss gently to coat. Set aside.
In a large skillet over medium heat, cook butter and onions until lightly browned. Add sage and cook until the aroma of sage and onions fills the room. Let cool, add to egg and bread mixture and combine well. Season to taste with salt and pepper.
Spoon into a greased 9×9-inch baking pan. Bake 40-45 minutes. Top should be slightly brown. Let the bread pudding rest at least 5 minutes before serving.
