The other day I had a baguette that was past its prime, and my first thought was "I'll make bread pudding." But with all the holiday sweets around, I didn't want to add to the temptation with another dessert. So I dug up this recipe for a savory Onion Bread Pudding instead.
The recipe comes from Cooking Light, and despite the fact that the main ingredients are bread and cheese, this holiday side dish is comparatively low cal and low fat. For nutritional details and step-by-step photos, read more.
Made with sweet onions and Gruyere cheese and seasoned with thyme, this bread pudding has the consistency of stuffing. The flavor is delicate and subtle, like a lighter twist on French onion soup. I served mine as a main dish with a simple salad, but it would also make a delicious side dish for your holiday dinners. Get the recipe here, and check out my photos below.
Nutritional Info Per Serving: 364 calories, 12.2 g of fat (5.7 g saturated fat), 19.7 g of protein, 43.8 g of carbs, 3.4 g of fiber, 136 mg of cholesterol, 2.1 mg of iron, 806 mg of sodium.
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Okay, so normally I'm so not into bread pudding because it's way too sweet for me, but this I could totally get behind. I'm definitely adding it to my list of recipes to try.
1This looks really good! It may just be the thing I bring to the office potluck. Thanks!
2You can never go wrong with onions and cheese....
3oh my god, this looks so good! i don't eat cheese, so i'd make it without.. maybe then it'd just be like stuffing. either way, i'm hungry and want it now.
4Mmmmmmmm good thing I LOVE onions now! :yum:
5ooooh this sounds good/interesting. i've never made anything like this before but i LOVE onion soup and all things onion so it could have value.
6i love onions and i love bread pudding, however, i do not think i would like this at all
7One of the best low fat recipes that involve soup is vegetarian skillet chili, a rather thick soup.For this dish, you would need one tablespoon of olive oil, a chopped onion, two green bell peppers that are seeded and chopped, two tablespoons of chili powder, a cup of water, two fifteen-ounce canned pinto beans (drained), two fifteen-ounce Mexican-style stewed tomatoes, and three cups of shredded fat-free Monterey cheese.
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