Ingredients:

  • 6 cups stale bread, crusts removed, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika
  • 2 cups sharp cheddar cheese, shredded
  • ¼ cup fresh chives, chopped
  • Fresh chives, for garnish (optional)
  • Hot sauce, like Frank's RedHot (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Cube the stale bread.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant. Remove from heat.
  3. In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, pepper, and paprika.
  4. Add the sautéed onion and garlic to the custard mixture. Add the cubed bread, cheddar cheese, and chopped chives. Gently toss to combine.
  5. Pour the mixture into a greased 9x13 inch baking dish.
  6. Bake for 45-55 minutes, or until golden brown and set. A knife inserted into the center should come out clean.
  7. Let the bread pudding rest for at least 10 minutes before serving.
  8. Garnish with fresh chives and a drizzle of hot sauce (optional).