Savory Onion Bread Pudding
1 Vidalia or other sweet onion, cut into 1/4-inch slices
2 cups 2 percent reduced-fat milk
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 large eggs, lightly beaten
4 tablespoons chives
8 cups cubed French bread (about 8 ounces)
3/4 cup (3 ounces) shredded Gruyere or Swiss cheese, divided
Preheat oven to 425 degrees.
Heat a large nonstick skillet over medium-high heat.
Add onion slices (keep slices intact); cook 3 minutes on each side or until browned.
Combine milk, salt, thyme, pepper, chives, garlic powder, and eggs in a large bowl, stirring with a whisk.
Add the bread cubes and 1/2 cup cheese; toss mixture well.
Place the bread mixture in an 8-inch square baking dish coated with cooking spray.
Arrange onion slices on top of bread mixture.
Sprinkle with 1/4 cup cheese.
Bake at 425 degrees 25 minutes or until set and golden.
Add time if you like it more crispy.