Savory Gorgonzola Bread Pudding

1 tablespoon butter

4 cups cubed Italian bread

1 tablespoon butter

½ onion, diced

1 pinch salt

1 cup chicken stock

¼ cup heavy cream

1 teaspoon fresh thyme leaves

freshly ground black pepper to taste

1 ounce crumbled Gorgonzola cheese

1 tablespoon crumbled Gorgonzola cheese

Preheat oven to 200 degrees F (95 degrees C).

Generously grease 4 ramekins with 1 tablespoon butter. Set aside.

Place bread cubes in a single layer on a baking sheet and bake in the preheated oven until dry, about 20 minutes.

Preheat oven to 400 degrees F (200 degrees C).

Melt 1 tablespoon butter in a skillet over medium heat. Stir in onion and salt; cook, stirring, until onions are light golden brown, 5 to 7 minutes.

Stir chicken stock, cream, thyme, and black pepper into skillet; bring mixture to a boil and remove from heat.

Stir bread cubes and chicken stock mixture in a large bowl until well combined. Stir in 1 ounce crumbled gorgonzola cheese. Divide mixture evenly between 4 prepared ramekins. Top each with a small crumble of gorgonzola.

Bake in the preheated oven until golden brown, 15 to 20 minutes.