Caramelized Onion & Roasted Garlic Bread Pudding

Caramelized Onion & Roasted Garlic Bread Pudding
Photo by Rita Maas

Ingredients

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