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Marble Rye Bread Pudding Recipe

American · Side dish · 65 min total

A savory twist on classic bread pudding, using marble rye bread, caramelized onions, and Gruyère cheese for a hearty side dish or brunch centerpiece.

Ingredients

• 8 cups cubed marble rye bread (1-inch cubes, day-old preferred)
• 2 tablespoons unsalted butter
• 2 large yellow onions, thinly sliced
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups grated Gruyère cheese (about 6 oz)

Instructions

1. Preheat oven to 350°F. Spread bread cubes on a baking sheet and toast for 10 minutes, until lightly crisp. Transfer to a large bowl.
2. In a large skillet, melt butter over medium heat. Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until deeply caramelized, about 20 minutes. Add to the bowl with bread.
3. In a medium bowl, whisk together eggs, milk, cream, mustard, thyme, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
4. Pour the egg mixture over the bread and onions. Add 1 cup of Gruyère and stir gently to combine. Let sit for 15 minutes to allow bread to absorb liquid.
5. Transfer mixture to a greased 9x13-inch baking dish. Sprinkle remaining 1/2 cup Gruyère on top.
6. Bake for 35-40 minutes, until golden brown and set in the center. Let cool for 5 minutes before serving.

Tips

• Use day-old bread for best texture; fresh bread may become too mushy.
• Caramelize onions slowly for maximum sweetness.
• Can be assembled up to 24 hours ahead and refrigerated; add 10 minutes to baking time.
• Leftovers can be reheated in a 350°F oven for 10 minutes.

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