Savory Bread Pudding with Eggs, Onions, and Carrots

1Preheat your oven to 350°F (175°C).

2Grease a 9x13 inch baking dish with butter (2 tablespoons).

3In a large mixing bowl, whisk together the eggs (4 large) and milk (1 cup) until well combined. Season with salt, pepper, and dried thyme (1 teaspoon).

4Add the cubed bread to the egg mixture, ensuring all pieces are soaked. Let it sit for about 10 minutes to absorb the liquid.

5In a skillet over medium heat, sauté the chopped onion (1 medium) in a little oil until translucent, about 5 minutes. Add the grated carrot (1 medium) and cook for an additional 3-4 minutes until softened. Remove from heat.

6Fold the sautéed onion (1 medium) and carrot (1 medium) mixture into the soaked bread and egg mixture. Stir in the shredded cheese (1 cup) until evenly distributed.

7Pour the entire mixture into the prepared baking dish, spreading it out evenly.

8Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set.

9Remove from the oven and let it cool for a few minutes before slicing and serving.