Caramelized Onion & Roasted Garlic Bread Pudding

Caramelized Onion & Roasted Garlic Bread Pudding
Photo by Rita Maas

Ingredients

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

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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