Gorgonzola Bread Pudding
Serves 10-15

2 tbs. olive oil
2 red onions, chopped
1 cup red wine
1 tbs. minced fresh thyme
1 1 pound loaf good bread (preferably day old) , cut into 1/3 inch slices
4 eggs
4 cups whole milk or cream
8 oz. gorgonzola, crumbled
Salt and pepper

In a large sauté pan, sauté onions in olive oil until beginning to brown.  Add wine and cook until all liquid is evaporated.  Stir in thyme.

In a large bowl, beat eggs.  Add milk, salt and pepper.

In an 8 x 14 casserole dish, cover bottom with 1 layer of bread slices.  Sprinkle ½ of the gorgonzola and ½ of the onion mixture over the bread.  Repeat with remaining bread, cheese and onions.  Pour egg mixture over the whole dish and press down with your hands to allow top layer of bread to absorb the liquid.  Let sit 4 hours or better, over night.

Bake for 45 minutes- 1 hour, until brown on top and set inside.

Let rest 10-20 minutes before serving.