- 1 tablespoon butter
- 4 cups cubed Italian bread
- 1 tablespoon butter
- 1/2 onion, diced
- 1 pinch salt
- 1 cup chicken stock
- 1/4 cup heavy cream
- 1 teaspoon fresh thyme leaves
- freshly ground black pepper to taste
- 1 ounce crumbled Gorgonzola cheese
- 1 tablespoon crumbled Gorgonzola cheese
- Preheat oven to 200 degrees F (95 degrees C).
- Generously grease 4 ramekins with 1 tablespoon butter. Set aside.
- Place bread cubes in a single layer on a baking sheet and bake in the preheated oven until dry, about 20 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Melt 1 tablespoon butter in a skillet over medium heat. Stir in onion and salt; cook, stirring, until onions are light golden brown, 5 to 7 minutes.
- Stir chicken stock, cream, thyme, and black pepper into skillet; bring mixture to a boil and remove from heat.
- Stir bread cubes and chicken stock mixture in a large bowl until well combined. Stir in 1 ounce crumbled gorgonzola cheese. Divide mixture evenly between 4 prepared ramekins. Top each with a small crumble of gorgonzola.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
03/27/2018
recipepes.com
Savory Gorgonzola Bread Pudding, recipe
PT15M
PT1H
5
455 calories
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