Green Onion Bread Pudding
Ingredients
- 8–10 green onions, white and green parts, trimmed and cut into 2-inch pieces
- 5–6 sprigs fresh thyme, leaves removed and minced
- 2 tablespoons olive oil
- 4–5 cups crumbled unsweetened cornbread
- 6 large eggs, beaten
- 1 cup vegetable stock
- About 1 cup milk
- ½ cup fresh parsley, minced
- 1 cup shredded Swiss-style cheese
- Salt and black pepper, to taste
Instructions
- Preheat oven to 425°F. Lightly grease an 8 x 8-inch baking dish.
- Toss the green onions with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 10–15 minutes, until softened and lightly browned. Let cool slightly.
- Reduce oven temperature to 350°F.
- Place the crumbled cornbread in a large bowl. Add the roasted green onions, eggs, vegetable stock, cheese, and parsley. Stir gently to combine.
- Gradually add enough milk to make the mixture very moist but not watery. Season with salt and pepper.
- Transfer to the prepared baking dish and cover with foil. Bake for about 45 minutes, until nearly set.
- Remove the foil and bake for another 10–15 minutes, until the center is set and the top is golden brown.
- Let rest for 5–10 minutes before serving.
