Maybe it's because meat is so expensive, but I find cooks get very conservative when it comes to choosing accompaniments for a steak dinner. No one ever got in trouble serving a baked potato, but sometimes you have to take a chance.

Chef John
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

247 calories; 15.4 g total fat; 47 mg cholesterol; 589 mg sodium. 21 g carbohydrates; 6.1 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2012
I did this as an accompaniment to Chef John's Steak Sandwich and WOW! We loved both. Did not change a thing. This will be a frequent side dish with beef in our household. Thanks so much for sharing! Read More
(10)
14 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/22/2012
I did this as an accompaniment to Chef John's Steak Sandwich and WOW! We loved both. Did not change a thing. This will be a frequent side dish with beef in our household. Thanks so much for sharing! Read More
(10)
Rating: 5 stars
08/22/2012
I did this as an accompaniment to Chef John's Steak Sandwich and WOW! We loved both. Did not change a thing. This will be a frequent side dish with beef in our household. Thanks so much for sharing! Read More
(10)
Rating: 5 stars
01/10/2013
We thought this was delicious! I actually had some leftover 'garlic and herb' breadsticks to use up so I used them in place of the Italian bread (which worked out great) and omitted the thyme (we don't care for it). I added no other herbs b/c the bread had enough. This was very nice and super simple to put together. Hubby said that it sort of reminded him of stuffing but more 'gourmet' and I agree! I think that you could use any herbs that you like and come out w/ something delicious. I didn't really have anything to serve this w/ I just made it b/c I needed to use up the bread but I could totally see this going great w/ a steak dinner as mentioned. I will def use this recipe again and I can't wait to play around w/ the herbs/spices! Thanks for sharing.:) Read More
(4)
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Rating: 5 stars
01/01/2014
Great side dish for grilled/broiled/baked beef meals. Made it like stuffing in a 9x13 in the oven. Used Blue Cheese since that's what I had and added a few baby bella's. Just make sure you add enough stock to keep it from drying out. Read More
(3)
Rating: 5 stars
09/14/2013
I have made this a couple of times and it's amazing. One ounce of cheese is not enough if you like it. Made this with 60 second brussel sprouts and a nice steak. Yummmmmmm! Read More
(2)
Rating: 5 stars
04/11/2013
This was wonderful. Such easy prep-work for such a rich and delicious sidedish. As a huge blue cheese fan I'd have this any night of the week not just with steak and I think it would make a unique alternative stuffing option for holidays. Read More
(2)
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Rating: 4 stars
06/16/2013
The only thing I did different was used multi-grain bread instead of Italian. It tastes great and is easy to make but as another reviewer said it is more like a stuffing than a bread pudding. Read More
(1)
Rating: 5 stars
01/03/2015
Yummy! Made this first thing on a cool winter morning! Delicious with bacon! Read More
(1)
Rating: 5 stars
04/22/2019
OK... Made a double batch of this as a side dish for Easter dinner. I made it in a large casserole dish instead of ramekins. It got rave reviews! 2 things I may try to modify in the dish for the future. The bread puddings I've made in the past used some eggs to give it a bit more "body" so I may try to go in that direction a little bit. Second leave it in the oven a little bit longer to get a bit crispier on the top and sides. Other than that this is a great idea!? Read More