Sweet Onion and Cottage Cheese Bread Pudding

Preparation info

  • Serves

    6 to 8

    as a side dish
    • Difficulty

      Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

This savory Sunday supper (or brunch) takes an hour to bake—which gives you time to prepare a Salad of Belgian Endive, Water Cress, and Strawberries or sautéed bitter greens to balance the sweetness of the onions in cheese custard. If caraway is not to your liking, substitute ½ teaspoon dried thyme.

Ingredients

  • 3 to 4 ounces lean bacon or firm country ham, diced fine
  • 2 medium mild onions (about pounds)
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • ¼ teaspoon pepper
  • teaspoons kosher salt
  • 1 pound cottage cheese
  • 2 tablespoons flour
  • ½ cup buttermilk
  • 2 eggs
  • 7 slices whole-wheat sandwich bread (about 9 ounces)
  • Butter
  • ½ cup coarse-grated Gruyère or Comté cheese

    Method

    1. Place oven racks in center and upper levels. Set oven to 375°F. In large skillet, cook bacon over moderately low heat until evenly browned. Meanwhile, halve and peel onions, then cut into ¾-inch dice.
    2. When bacon has browned, pour out most fat from pan. Add caraway to pan, raise heat, and toss until seeds pop. Add onions, marjoram, pepper, and ½ teaspoon salt, and toss briefly, separating onion layers. Remove from heat.
    3. Combine cottage cheese, flour, buttermilk, eggs, and remaining 1 teaspoon salt in food processor and whiz until smooth. Cut crusts from bread (save for crumbs). Cut bread into 1-inch squares.
    4. Generously butter 2- to 2½-quart shallow baking and serving dish. Combine half the bread and onions in the dish, distributing bread evenly. Spoon one-third of the cheese mixture evenly over all. Spread remaining onions over this. Arrange remaining bread evenly on top, pressing down firmly. Spoon remaining cheese mixture over top to cover completely. Set on a baking sheet. Cover with buttered or oiled foil, crimping to seal.
    5. Set in center of oven. Bake ½ hour. Remove from oven, take off foil, and sprinkle the grated cheese over. Set on upper rack and bake until center is puffed and firm and top is nicely browned, about 35 minutes longer. If very crisp topping is desired, set under broiler a minute. Serve hot or warm. (Can be reheated nicely, uncovered.)