Onion Cheese Custard Bread Recipe

5 1 1
Onion Cheese Custard Bread Recipe
Onion Cheese Custard Bread Recipe photo by Taste of Home
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Onion Cheese Custard Bread Recipe

Read Reviews
5 1 1
Publisher Photo
THIS BREAD is wonderful for a brunch or luncheon menu. My family and friends loved it and just had to have the recipe. The custard texture makes it very different. Served with a tossed salad and dessert, it could even make a light meal. -Joan Kinsinger, Utica, New York
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 3/4 cup chopped onion
  • 1 tablespoon canola oil
  • 1-1/2 cups buttermilk
  • 1 egg, lightly beaten
  • 1-1/2 cups biscuit/baking mix
  • 1 cup (4 ounces) shredded sharp cheddar cheese, divided
  • 2 teaspoons poppy seeds
  • 2 tablespoons butter, melted

Directions

In a small skillet, saute onion in oil until golden brown, about 7 minutes. Set aside to cool. In a large bowl, combine buttermilk and egg. Stir in the biscuit mix, onion and 1/2 cup cheese.
Pour into a greased 9-in. round baking pan. Sprinkle with poppy seeds and remaining cheese. Drizzle with butter.
Bake at 400° for 30-35 minutes or until golden brown. Cool slightly. Cut into wedges. Yield: 8 servings.
Originally published as Onion Cheese Custard Bread in Reminisce May/June 1998, p49

Nutritional Facts

1 each: 219 calories, 13g fat (6g saturated fat), 51mg cholesterol, 454mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 7g protein.

  • 3/4 cup chopped onion
  • 1 tablespoon canola oil
  • 1-1/2 cups buttermilk
  • 1 egg, lightly beaten
  • 1-1/2 cups biscuit/baking mix
  • 1 cup (4 ounces) shredded sharp cheddar cheese, divided
  • 2 teaspoons poppy seeds
  • 2 tablespoons butter, melted
  1. In a small skillet, saute onion in oil until golden brown, about 7 minutes. Set aside to cool. In a large bowl, combine buttermilk and egg. Stir in the biscuit mix, onion and 1/2 cup cheese.
  2. Pour into a greased 9-in. round baking pan. Sprinkle with poppy seeds and remaining cheese. Drizzle with butter.
  3. Bake at 400° for 30-35 minutes or until golden brown. Cool slightly. Cut into wedges. Yield: 8 servings.
Originally published as Onion Cheese Custard Bread in Reminisce May/June 1998, p49

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LauriePar User ID: 4460220 248305
Reviewed May. 16, 2016

"I added a pack of onion soup mix to the batter- oh so good! I used reduced calorie Bisquick and reduced fat cheese. Came out awesonme!!!!"

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