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As the holiday season approaches, so does the opportunity to gather around the table with loved ones, sharing not only meals but also moments that create lasting memories. Among the many culinary delights that grace our holiday tables, Festive Gruyère Holiday Bread Pudding stands out as a comforting, savory dish that harmoniously blends tradition with modern flavors. This dish is more than a side; it can be the star of your holiday feast, effortlessly transitioning from casual family dinners to festive celebrations.

Festive Gruyère Holiday Bread Pudding

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Ingredients
  

8 cups day-old brioche or challah, cut into 1-inch cubes

2 cups milk

1 cup heavy cream

4 large eggs

1 cup Gruyère cheese, grated

1 cup sharp cheddar cheese, grated

1/2 cup onion, finely chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1 teaspoon dried thyme

1/2 teaspoon nutmeg

Salt and pepper to taste

4 tablespoons unsalted butter, melted

1/2 cup grated Parmesan cheese for topping

Instructions
 

Preheat your oven to 350°F (175°C) and butter a 9x13 inch baking dish.

    In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes. Add in the garlic and sauté for an additional 1 minute until fragrant. Remove from heat and let cool slightly.

      In a large bowl, whisk together the eggs, milk, cream, thyme, nutmeg, and a pinch of salt and pepper.

        Add the cooled onion and garlic mixture to the egg mixture. Stir in the Gruyère and cheddar cheese until evenly combined.

          Layer the bread cubes in the prepared baking dish, sprinkling the fresh parsley over the layers. Pour the egg and cheese mixture evenly over the bread cubes, pressing down gently to ensure the bread absorbs the liquid. Let it sit for about 15-20 minutes to soak up the mixture.

            Drizzle the melted butter over the top of the pudding, then sprinkle with Parmesan cheese for that extra festive touch.

              Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the pudding is set in the center. If the top browns too quickly, cover with aluminum foil for the last 15 minutes of baking.

                Once baked, let the bread pudding cool for about 10 minutes before serving. This dish can be served warm or at room temperature.

                  Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10