WHAT YOU NEED
- 1 tablespoon olive oil
- 2 large sweet onions (1½ pounds), thinly sliced
- Kosher salt and black pepper
- 2 teaspoons balsamic vinegar
- 4 pieces Stonefire Tandoor Baked Naan (I used a combination of Whole Grain and Garlic)
- 1 box (10 ounces) frozen chopped spinach, defrosted and squeezed dry
- 4 ounces Fontina or other good melting cheese like Gruyere or sharp cheddar, grated (about 1 ½ cups)
- 8 eggs
- 2 cups milk (I used 2%)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/8 teaspoon nutmeg
- HEAT the oil in a large sauté pan over medium heat and add the onions. Stir to coat all of the onions with oil. Cook, stirring occasionally, about 10 minutes, until they start to soften. Add ¼ teaspoon salt and stir to combine. Continue to cook the onions, stirring occasionally, until they are golden brown and caramelized, another 30-40 minutes. As they cook, scrape up the fond (the brown bits) on the bottom of the pan and mix it into the onions. If the onions start to burn or catch bottom, add a small amount of water to the pan. Once the onions are done, add the vinegar and stir to release all of the brown bits from the bottom of the pan.
- WHILE the onions are cooking, cut the naan into 1-inch pieces (you should have about 9 cups) and place them in a large bowl. Add the spinach, caramelized onions, and almost all of the cheese, reserving a small amount for the topping. Stir to mix all of the ingredients together. Transfer the mixture to a large oval or 8x12-inch rectangular baking dish sprayed with cooking spray.
- MAKE the custard by whisking the eggs, milk, thyme, nutmeg, ½ teaspoon salt and ¼ teaspoon pepper together in a large bowl. Pour the mixture over the dry ingredients in the dish. Press down to submerge all of the bread in the liquid. Let the mixture sit while you preheat the oven to 350°F. Alternatively, at this point, the dish can be refrigerated overnight.
- SPRINKLE the remaining cheese over the top of the bread pudding and transfer to the oven. Bake 45-50 minutes until puffed up and golden brown. Cool slightly, then cut into pieces and serve.
Recipe by The Foodie Physician