Nancy’s Gorganzola Bread Pudding
2 Tbs. Olive Oil
2 Red Onions Chopped
1 Cup Red wine
1 Tbs. Fresh Thyme – minced
1 One pound loaf of good bread – cut into 1/3 inch slices
4 eggs
4 cups whole milk or cream
8 oz. Gorgonzola, crumbled
salt and pepper to taste
In a large sauté pan, sauté onions in olive oil until
beginning to brown.
Add Wine and and cook until all liquid is evaporated.
Stir in Fresh Thyme.
In a large bowl, beat eggs.
Add milk, salt and peper.
In an 8x14 casserole dish, cover bottom with 1 layer of
bread
Sprinkle ½ of Gorgonzola and 1@ of onion mixture over bread.
Repaeat.
Pour egg mixture over the bread layers and press down with
hands to allow top layer absorbe liquid.
Sit for 4 hours min.
better over night.
Bake for 45 minutes – and hour, until brown on top
Rest 10-20 minutes before serving
Serves 10-12
