Brioche is a bread with a light and airy texture that blends well with hearty ingredients. It can be found at most grocery store markets or bakeries. I found this golden beauty at Safeway.
2 T unsalted butter, plus extra for pan
1/2 yellow onion, chopped
2 T chopped fresh parsley, or 1 T dried
1 T snipped fresh chives
6 large eggs
3 C whole milk
salt & pepper
3 C loosely packed day-old Brioche cubes
1/4 lb Gruyere cheese, grated
4-6 thin slices prosciutto – or 3-4 slices bacon, fried
In a frying pan, over medium high heat, melt the 2 T butter. Add the onion and cook, stirring, until softened but not browned (3-5 minutes). I doubled the recipe in this photo so the onions are twice the amount you’ll be frying. Stir in the parsley and chives.
Butter a 3-qt baking dish. Place half of the brioche cubes in the prepared dish. Sprinkle evenly with half the onion mixture and half the cheese.
Slowly pour the milk mixture evenly over the layers. Cover and refrigerate for at least 3 hours or for up to overnight.
Lay the prosciutto slices* in a single layer on top of the pudding, or sprinkle the bacon over the top if using bacon.
Bake until puffed and golden brown, 45-50 minutes.
*Remove the prosciutto slices from the bread pudding and set aside until cool enough to handle, about 5 minutes. Tear into large pieces. Served the pudding garnished with pieces of the torn prosciutto.
There are recipes for non-alcoholic festive drinks on my FB page for breakfast. Something fruity is a nice contrast to the savory flavors in this Brioche pudding. Click this link if you want some ideas for those to accompany this brioche.
Happy eating! Happy celebrating!