Caramelized Onion & Roasted Garlic Bread Pudding

Caramelized Onion & Roasted Garlic Bread Pudding
Photo by Rita Maas

Ingredients

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

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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