1 tb Butter
1 tb Vegetable oil
1 1/2 c Onion; finely chopped
4 sl Stale bread
1 c Milk
1/4 c Cream
2 Eggs
1 ts Worcestershire sauce
2 tb Fresh parsley; chopped
Salt; to taste
1/4 ts Freshly ground black pepper
1 ts Toasted sesame seeds
Preheat oven to 325 F. In a large skillet melt the butter with the
oil. Cook the onion slowly over low heat until tender and golden,
about 30 minutes. Do not brown. Set aside. Butter a 1-1/2 qt
casserole. Butter each bread slice lightly on both sides. Cut into
cubes and spread half of them over the bottom of the dish. Sprinkle
with the onions. Top with the remaining bread cubes. Whisk together
the milk, cream, eggs, Worcestershire sauce, parsley, salt to
taste, and pepper. Pour over the bread mixture. Sprinkle with
sesame seeds. Bake until the pudding is fluffy and the top crispy
golden, about 45 to 50 minutes.
