The flavors of French onion soup get repackaged into a hearty, cheesy strata (a.k.a. savory bread pudding) in this filling breakfast casserole that's just as appropriate for lunch or dinner. The secret: more bread, less liquid.
We're big fans of bread pudding of almost every stripe. With one basic method and either a savory or a sweet set of flavorings, you can throw together a wide variety of dishes with a basic framework of bread, eggs, and milk. We generally reserve the term"bread pudding" for a sweet variation and"strata" for the savory version, which usually involves more eggs. It works so well that for the last few years, we've made a strata for Thanksgiving instead of stuffing.
We start with the onions—just as in the soup version, the key is to get them as well caramelized as you can. Of course, that can mean slowly cooking the onions for upwards of an hour. Since we wanted this strata to be a more convenient dinnertime option, here we trim the time to about 25 minutes, adding sugar to help speed things along; the onions won't be quite as deeply dark this way, but they'll still be pretty amazing.
There's also no need to soak your bread overnight. Again, we're not looking for a completely pudding-like consistency, which would be better suited for a sweet recipe; the goal here is more a contrast of textures, with some crispy bits and some soft, creamy ones. We recommend around 15 minutes for the soak, but you could go longer.
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