Caramelized Onion & Roasted Garlic Bread Pudding
Cuisine
Caramelized Onion & Roasted Garlic Bread Pudding
Cuisine
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Roasted Garlic: 3 large heads garlic, top one quarter cut off 3 tablespoons vegetable oil Caramelized Onions: 3 tablespoons olive oil 3 large onions, thinly sliced 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 3 tablespoons plus 1 teaspoons red wine vinegar 2 teaspoons sugar Bread Pudding: 2 1/2 cup heavy cream 2 eggs 2 egg yolks 2 teaspoons chopped fresh rosemary 9 ounces peasant or challa bread, stale or oven dried, but into 3/4 inch cubes (6 cups) 1 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 2 teaspoons butter, softened or melted, for brushing Directions: To roast garlic: Heat the oven to 350°F. Put the garlic in a small shallow baking dish, pour the vegetable oil over it, and cover with foil. Bake until the garlic is browned and soft, 50 to 60 minutes. Let cool. Pick or squeeze the pulp out of the garlic cloves and puree the pulp in a food processor; you should have about 1/3 cup. The puree can be made ahead of time and refrigerated until ready to use. To cook the onions: Heat the olive oil in a large nonstick skillet over high heat. When the oil is hot but not smoking, reduce the heat to medium and add the onions, salt, and pepper. Cook until the onions become soft and golden, 30 to 40 minutes. Add the vinegar and sugar; cook until the liquid is absorbed, about 3 minutes. You should have about 1 1/2 cups. The onions can be made ahead of time and refrigerated until ready to use. To make the pudding: Heat the oven to 350°F. In a large bowl, whisk together the cream, eggs, egg yolks, roasted garlic, rosemary, salt, and pepper. Stir in the caramelized onions and the bread. Let sit for 30 minutes to saturate the bread, stirring occasionally. Brush a 2 quart (or 9x13 inch) baking dish evenly with the butter. Pour the bread mixture into the baking dish, distributing the ingredients evenly. Bake in the hot oven until lightly browned and firm, 40 to 45 minutes. Serves 8 to 10.
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