Naan Bread Pudding with Spinach and Caramelized Onions

Name: Naan Bread Pudding with Spinach and Caramelized Onions
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 10 serving
Ingredients: 1 tablespoon olive oil; 2 large sweet onions; kosher salt and black pepper; 2 teaspoons balsamic vinegar; 4 pieces Stonefire Tandoor Baked Naan; 1 box; 4 ounces Fontina or other good melting cheese like Gruyere or sharp cheddar; 8 eggs; 2 cups milk; 1 teaspoon dried thyme; ⅛ teaspoon nutmeg

User Reviews

4.9

27 reviews

Excellent

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 55 mins
Servings
10
Calories
304 kcal
Course
Main Course, Breakfast
Cuisine
American

Naan Bread Pudding with Spinach and Caramelized Onions

Kaitlin Farley

Report

My Naan Bread Pudding with Spinach and Caramelized Onions is a delicious, savory dish that will make a great addition to your holiday table. It's perfect for entertaining as it feeds a crowd and can be assembled ahead of time. Just pop it in the oven when your guests arrive and you're good to go!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

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)
⅛ teaspoon nutmeg

Add to Shopping List

Instructions

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.

Nutrition Information

Show Details

Serving 0g Calories 304kcal (15%) Carbohydrates 31.7g (11%) Protein 14.3g (29%) Fat 12.7g (20%) Saturated Fat 5.3g (27%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 627mg (26%) Potassium 0mg (0%) Fiber 4.5g (18%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 304 kcal

% Daily Value*

Serving	0g
Calories	304kcal	15%
Carbohydrates	31.7g	11%
Protein	14.3g	29%
Fat	12.7g	20%
Saturated Fat	5.3g	27%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	627mg	26%
Potassium	0mg	0%
Fiber	4.5g	18%
Sugar	0g	0%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	0mg	0%
Iron	0mg	0%