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1
In large skillet, melt butter with oil over medium heat.
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2
Add onion, sugar and 1/8 teaspoon salt.
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3
Cover and cook, stirring occasionally, 5 minutes.
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4
Remove cover and continue cooking, stirring often, until golden brown, about 15 minutes.
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5
Remove from heat.
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6
Oil or butter 6 large custard cups or small crocks of about 1-cup capacity.
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7
In large bowl, whisk together eggs, milk, mustard, thyme, remaining salt and pepper to taste.
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8
Trim crusts from bread and cut into 1/2-inch cubes.
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9
Fill each cup one-third of the way with bread.
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10
Sprinkle with some cheese, then add a little onion.
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11
Repeat layeringbread, cheese, onionuntil cups are nearly filled.
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12
Ladle egg mixture over bread, dividing equally.
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13
Press down on bread, if necessary, to submerge.
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14
Top with a spoonful of milk, if necessary, to cover completely.
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15
Let stand at room temperature 30 minutes.
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16
Preheat oven to 350 degrees F and bring small pot of water to a boil.
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17
In shallow baking pan large enough to hold cups in single layer, pour enough boiling water to fill by about one-third.
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18
Arrange cups in pan, leaving a little space between them.
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19
Cover loosely with tented foil and bake 30 minutes.
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20
Remove foil and bake until puddings have risen and a knife inserted into center shows no trace of uncooked egg.
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21
Remove cups from water and transfer to wire rack to cool slightly.
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22
Serve warm.
