Caramelized Onion & Roasted Garlic Bread Pudding

Caramelized Onion & Roasted Garlic Bread Pudding
Photo by Rita Maas

Ingredients

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

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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