Caramelized Onion, Apple & Gruyère Bread Pudding

This dish is what happens when stuffing and French onion soup fall in love. Savory, melty, just a little sweet — it’s the kind of side dish that has people quietly setting down their forks mid-bite to say, “Wait… what is this?”

Ingredients

• 1 loaf day-old French bread or brioche, cut into cubes (about 6 cups)
• 2 tablespoons butter
• 2 large yellow onions, thinly sliced
• 1 apple, peeled and diced (Honeycrisp or Gala work great)
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon thyme (fresh if you’ve got it)
• 1 ½ cups shredded Gruyère (or Swiss if that’s what’s in the RV fridge)
• 4 eggs
• 2 cups half-and-half (or milk + a splash of cream)
• 1 tablespoon Dijon mustard (trust me on this one)

Instructions

1. Caramelize the onions:
   Melt butter in a skillet over medium-low heat. Add onions and cook slowly, stirring occasionally, for about 25 minutes until golden brown. Add brown sugar and apples; cook another 5 minutes.
2. Assemble the pudding:
   In a large bowl, whisk eggs, half-and-half, Dijon, salt, pepper, and thyme. Stir in bread cubes, caramelized onion mixture, and half the cheese.
3. Bake:
   Pour into a greased 9×13 dish, top with the remaining cheese, and bake uncovered at 350°F for 35–40 minutes until golden and puffed.
4. Serve:
   Let rest 5 minutes before serving — that sauce-soaked bread and gooey cheese need a moment to collect themselves.

RVD Signature Twists:

• Rustic Campfire Style: Add cooked bacon or sausage for a hearty breakfast-for-dinner version.
• Harvest Twist: Toss in a handful of dried cranberries or chopped pecans for texture and a touch of sweetness.
• Mini Bake Magic: Portion into individual ramekins for a fancy little side at your Friendsgiving spread.