Caramelized Onion & Roasted Garlic Bread Pudding

Caramelized Onion & Roasted Garlic Bread Pudding
Photo by Rita Maas

Ingredients

  • 9 oz. peasant, sourdough, or challah bread, stale or oven-dried as directed below
  • ¼ tsp. freshly ground black pepper
  • 2 tsp. chopped fresh rosemary
  • ½ tsp. coarse salt
  • 2-½ cups heavy cream
  • 3 Tbs. olive oil
  • 1-½ tsp. coarse salt
  • + 9 more ingredients
    • 3 large onions, thinly sliced
    • 2 tsp. sugar
    • 3 large heads garlic, top one-quarter cut off
    • 2 eggs
    • ¼ tsp. freshly ground black pepper
    • 3 Tbs. vegetable oil
    • 2 egg yolks
    • 2 tsp. butter, softened or melted, for brushing
    • 3 Tbs. plus 1 tsp. red-wine vinegar

Heat the oven to 300°F. Slice the bread 3/4 inch thick. Spread the bread slices directly on the oven rack and bake until crisp all the way through (most of the moisture in the bread will be evaporated) and lightly browned, about 15 min. Cut the bread into 3/4-inch cubes (about 6 cups).

View full recipe at Fine Cooking

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