Caramelized Onion & Roasted Garlic Bread Pudding

Caramelized Onion & Roasted Garlic Bread Pudding
Photo by Rita Maas

Ingredients

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

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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