Gorgonzola Bread Pudding
Ingredients

1 tablespoon butter

5 cups cubed Italian bread

3 tablespoons butter

½ onion, diced

1 pinch kosher salt

1 cup chicken stock

½ cup heavy cream

1 teaspoon fresh thyme leaves

freshly ground black pepper to taste

2 ounces crumbled Gorgonzola cheese

1 tablespoon crumbled Gorgonzola cheese

Directions

Preheat oven to 200 degrees F (95 degrees C).

Generously grease 4 ramekins with 1 tablespoon butter. Set aside. Place bread cubes in a single layer on a baking sheet and bake in the preheated oven until dry, about 20 minutes. Preheat oven to 400 degrees F (200 degrees C). Melt 1 tablespoon butter in a skillet over medium heat. Stir in onion and salt; cook, stirring, until onions are light golden brown, 5 to 7 minutes. Stir chicken stock, cream, thyme, and black pepper into skillet; bring mixture to a boil and remove from heat.

Stir bread cubes and chicken stock mixture in a large bowl until well combined. Stir in 1 ounce crumbled Gorgonzola cheese. Divide mixture evenly between 4 prepared ramekins. Top each with a small crumble of Gorgonzola. Bake in the preheated oven until golden brown, 15 to 20 minutes. 4 Servings