15 ml vegetable oil 1 tbsp
175 ml onion, finely chopped 3/4 cup
30 ml fresh parsley, chopped 2 tbsp
30 ml fresh sage, chopped 2 tbsp
2 ml dried thyme 1/2 tsp
salt & pepper to taste
6 eggs
300 ml heavy or whipping cream 1 1/4 cup
1.25 l white sandwich bread, cubed 5 cup
300 ml old cheddar or swiss cheese, shredded 1 1/4 cup
In a skillet, heat oil over medium heat. Saute onion for 3 minutes or until softened. Transfer to plate and let cool slightly.
In a bowl, whisk together parsley, sage, thyme, salt, pepper, eggs and cream. Divide half the bread cubes among lightly greased muffin cups. Sprinkle with cooked onion and half of cheese. Repeat with remaining bread and cheese. Pour some of the egg mixture into each cup and let it soak in. Top up each muffin cup with remaining egg mixture. Push bread cubes down with spoon to ensure they are submerged. Refrigerate for at least 30 minutes or for up to 4 hours.
Bake in preheated 400 F (200 C) for about 20 minutes or until puddings are puffy, browned and set in the centre. Let cool in pan on wire rack for 15 minutes. Transfer to to rack to cool.
Serves: 6