Caramelized Onion & Roasted Garlic Bread Pudding

Caramelized Onion & Roasted Garlic Bread Pudding
Photo by Rita Maas

Ingredients

  • 2-½ cups heavy cream
  • 2 tsp. sugar
  • 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
  • ½ tsp. coarse salt
  • 2 egg yolks
  • + 9 more ingredients
    • 3 Tbs. vegetable oil
    • 3 Tbs. plus 1 tsp. red-wine vinegar
    • 1-½ tsp. coarse salt
    • 2 eggs
    • ¼ tsp. freshly ground black pepper
    • 2 tsp. chopped fresh rosemary
    • 3 Tbs. olive oil
    • 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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