Cheesy Bread Pudding

This cheesy bread pudding isn't the prettiest, but it is absolutely delicious and has unlimited variations. It's also an awesome way to use up stale bread. I kept it simple and used a combination of feta and cheddar cheese, which was fabulous. While it isn't a lowfat recipe, using strong, pungent feta produces a rich taste with less.

Here's the recipe:

I onion, finely chopped
1 tsp butter
Herbes de Provence
5 slices of stale bread, buttered
1 slice of bread, broken into breadcrumbs
mustard
2 eggs
1/3 cup feta
1/2 cup grated cheddar
2 cups milk
salt and pepper

Preheat the oven to 350. Cut the buttered bread into squares and fit neatly into the bottom of a greased earthenware dish. Spread a little mustard here and there on the bread. Melt the butter and fry the onion with a pinch of Herbes de Provence until softened. Pat any extra oil from the onion mixture using a paper towel, then spread the onions on top of the cut bread. Beat the eggs, then beat in the milk, 3/4 of the cheese, a little mustard, and salt and pepper. Pour the egg mixture over the bread, making sure the cheese is evenly distributed. Press the bread pieces with the back of a spoon to make sure all the bread is soaked with the egg mixture. Let it sit for 5 minutes to fully absorb then top with the breadcrumbs and remaining cheese.

Bake covered for 20 minutes, then uncovered for around 15 minutes or until the custard sets.

Serve with a tomato salad or the green vegetable of your choice.