Marty'S Gaelic Gourmet Cam Onion Bread Pudding

Name: Marty'S Gaelic Gourmet Cam Onion Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick) butter; 1 tablespoon olive oil; 8 cups thinly sliced Vidalia or Texas Sweet onions; 1/4 cup dry vermouth (optional); 1 clove garlic, crushed; 6 cups French bread in 1-inch chunks; 6 cups grated Emmenthaler or Swiss cheese; 3 eggs; 1 1/2 cups half-and-half; 1 teaspoon sea salt or kosher salt, or to taste; Freshly ground black pepper

Servings: persons

8 tablespoons (1 stick) butter
1 tablespoon olive oil
8 cups thinly sliced Vidalia or Texas Sweet onions
1/4 cup dry vermouth (optional)
1 clove garlic, crushed
6 cups French bread in 1-inch chunks
6 cups grated Emmenthaler or Swiss cheese
3 eggs
1 1/2 cups half-and-half
1 teaspoon sea salt or kosher salt, or to taste
Freshly ground black pepper

1
Preheat a gas grill to 400u00b0 to 500u00b0F or a charcoal grill until hot. Melt half of the butter with the olive oil in a cast-iron skillet on the grill. Add the onions, cover the skillet, and move it to a cooler zone to simmer for 15 minutes.
2
Uncover the skillet, move it to a medium-heat zone, and stir occasionally until the onions caramelize, about 20 minutes. Add the vermouth and garlic and continue heating until the liquid evaporates, stirring constantly for 10 to 15 minutes. Remove the onion mixture from the skillet and transfer it to a large bowl.
3
Clean the skillet; then spray the sides and bottom with nonstick cooking spray. Add the bread and stir well. Spread the onion mixture in the pan. Melt the remaining butter and pour it over the bread and onion mixture. Sprinkle the cheese on top.
4
In a medium bowl, beat the eggs slightly and add the half-and-half and salt and pepper. Pour this mixture over the bread, onion, and cheese mixture. Use a spatula to lift the bread to make sure the liquid is infused throughout. Place the skillet on the grill. Using the indirect heat method, cook for 30 to 40 minutes, until puffed and golden brown. When the pudding is done, remove it from the grill, cut it into large triangles, and serve.

1216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 tablespoons (1 stick) butter, 1 tablespoon olive oil, 8 cups thinly sliced Vidalia or Texas Sweet onions, 1/4 cup dry vermouth (optional), and more.

Yes, Marty'S Gaelic Gourmet Cam Onion Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!