Caramelized Onion & Roasted Garlic Bread Pudding

Ingredients

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