Rich, savory bread pudding made from brioche rolls that have gone past their prime, studded with soft caramelized onions and custard. The sweet bread transforms entirely when baked with eggs and milk, landing somewhere between savory French toast and a dinner bread pudding.

Serves 2. 50 minutes, 15 at the stove.

About 320 calories a serving, 10 g protein, 11 g carbohydrate, 26 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a large skillet over medium-low heat. Slice 1 large onion into thin half-moons and add to the pan with a pinch of salt. Cook, stirring occasionally, until golden and soft, about 20 minutes; the onion is done when it looks translucent and caramel-colored.20 min
2. While the onion cooks, cut or tear the brioche rolls into bite-size pieces and scatter them into an 8-inch baking dish. Whisk together 2 eggs and 1 cup milk in a bowl with salt and pepper to taste until combined.
3. When the onion is caramelized, scatter it over the brioche and pour the egg mixture evenly over everything. Dot the surface with 2 tablespoons of the shelf butter, torn into small pieces.
4. Bake in a 375°F [190°C] oven for 25 minutes, until the custard is set but the center still trembles slightly when you shake the dish, and the top is golden.25 min

Note Swap onions for mushrooms if that suits better. Leftovers keep covered in the fridge for two days and reheat gently in a low oven. Serve with a green salad on the side or with roasted vegetables if you have time.