Siro's Restaurant's Roasted Garlic Bread Pudding
A wicked dish for garlic lovers! Prep time and cook time include the overnight refrigeration of the pudding and the time to roast the garlic heads.
Steps
Set a skillet over medium heat and add the 2 tbsp of oil.
When hot , add the onion , celery , carrot , bell pepper , scallion , and minced garlic.
Cook until the vegetables begin to soften.
Mince the rosemary and briefly rub in your hand before adding to the vegetables.
Cook for 2 more minutes , season with salt and pepper and let cool.
In a large bowl , combine the whole eggs with the egg yolks and beat well.
Stir in the heavy cream and the roasted garlic puree until well blended.
Combine the cream mixture with the vegetables and the dried bread cubes and mix well.
Allow the mixture to stand overnight , covered in the refrigerator.
Beat the reserved egg whites until stiff and fold into the bread pudding one-third at a time and mound in a greased large muffin tin.
Bake in a preheated 350f oven 45 to 60 minutes until golden brown.
To make the roasted garlic: cut the tops off of 2 heads of garlic and simmer in 1 cup milk for 10 minutes.
Drain , season with salt and freshly .
Ingredients
olive oil, onion, celery, carrot, red bell pepper, scallion, garlic, fresh rosemary, eggs, heavy cream, sourdough bread