Caramelized Onion Bread Pudding
  
1 tablespoon olive or vegetable oil
2 lg. sweet onions (Maui or WallaWalla), cut into 1/4 inch slices
1 lb. rustic whole grain bread, cut into 3/4 inch cubes (8 cups)
2 small zucchini (8 oz.) shredded (3 cups)
2 cups shredded Swiss Cheese (8 0z.)
4 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dried thyme leaves (opintional)
1/4 teaspoon pepper
  
1. Heat oven to 350 degrees. In 12 inch skillet, heat oil over med. high heat.  Add onions, cook 20 to 25 minutes, stirring occasionally until onions are brown and carmelized.
 
2. Meanwhile spray 13x9 glass baking dish with cooking spray.  Layer 4 cups of the bread cubes, 1 1/2 cups of zucchini and 3/4 cup of the cheese in baking dish.  Repeat layers once.
 
3. In large bowl, beat remaining ingredients with wire whisk until well blended.  Pour over bread mixture.  Arrange onions on bread mixture
 
4. Cover with foil, bake 30-40 minutes or until knife inserted in center come out clean.  Sprinkle remaining 1/2 cup cheese over top. Bake 2-3 minutes longer or until cheese is melted.