Caramelized Onion & Roasted Garlic Bread Pudding

Caramelized Onion & Roasted Garlic Bread Pudding
Photo by Rita Maas

Ingredients

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

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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