Caramelized Onion & Roasted Garlic Bread Pudding

Caramelized Onion & Roasted Garlic Bread Pudding
Photo by Rita Maas

Ingredients

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

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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