A savory twist on a classic favorite – this bread pudding with Gruyere and caramelized onions is comfort in every bite! Ingredients: 4 cups cubed day-old bread (preferably a hearty sourdough or baguette) 1 tbsp olive oil 2 large onions, thinly sliced 2 cups grated Gruyere cheese 1 1/2 cups whole milk 1/2 cup heavy cream 4 large eggs 1 tbsp fresh thyme leaves Salt and black pepper, to taste 1 tbsp fresh parsley, chopped (for garnish) Directions: Preheat your oven to 350°F (175°C). In a skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes until caramelized and golden brown. Remove from heat and set aside. In a large mixing bowl, whisk together the eggs, milk, heavy cream, thyme, salt, and black pepper. Add the cubed bread to the egg mixture and let it soak for 10-15 minutes, allowing the bread to absorb the liquid. Gently fold in the caramelized onions and Gruyere cheese, ensuring the mixture is evenly combined. Transfer the bread mixture to a greased 9x9-inch baking dish and spread it out evenly. Bake for 40-45 minutes, or until the top is golden brown and the pudding is set in the center. Let the savory bread pudding cool for a few minutes before serving. Garnish with chopped parsley for a fresh touch.