Best Garlic Bread Pudding Recipes

GARLIC AND HERB BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Pour boiling water into a bowl. Place sun-dried tomatoes into the boiling water; cover and let stand 10 minutes or until tender. Drain well; finely chop.
• Heat oil in a small nonstick skillet over medium-low heat. Add garlic; cook for 1 minuted, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in tomatoes, garlic, half of mozzarella cheese, half of Parmesan cheese, basil, salt and pepper.
• Place bread in a shallow 1 1/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Bake at 350°F for 45 minutes or until golden brown.

SIRO'S RESTAURANT'S ROASTED GARLIC BREAD PUDDING

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 (this releases the oil and adds to the flavour of the dish).
• 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 (you should get 4 to 6).
• 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 ground black pepper, and combine garlic with 3/4 cup olive oil; place in a pan and tightly cover it, and roast for 2 hours in a 275F oven; uncover and let cool; strain the oil to remove unwanted garlic skin; squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.

CARAMELIZED ONION & ROASTED GARLIC BREAD PUDDING

Steps:

• Oven-dry the bread:
• 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 minutes.
• Cut the bread into 3/4-inch cubes (about 6 cups).
• 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 purée the pulp in a food processor; you should have about 1/3 cup.
• The purée can be made ahead of time and refrigerated until ready to use.
• 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 min.; you should have about 1-1/2 cups.
• The onions can be made ahead of time and refrigerated until ready to use.
• 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-qt. (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.

GRUYERE ROASTED GARLIC BREAD PUDDING

Steps:

• Do ahead Roast Garlic 1/2 C garlic cloves 1T olive oil sprinkle w/ salt Bake @ 325 approx 20 min til nicely golden. set aside. Cut bread (4C) into 1 in cubes allow to dry out in the air at least 12 hrs. Outside edges should be dry, but the cube itself yielding. Put dry bread in a large bowl, pour 2 C milk over cubes, toss lightly and allow to set 10 min or so. Toss cubes lightly again to insure that all cubes are moistened. Allow to remain until all milk mis absorbed. In a separate bowl, whisk eggs till slightly foamy, whisk in remaining cup of milk, half n half and seasonings. Pour egg mixture over bread cubes, fold in remaining ingredients (reserve 1/2C gruyere to sprinkle on top). Pour into a well greased baking dish, sprinkle on remaining cheese, bake @ 325 45-60 min (til a knife inserted in the center comes out moist but clean)

GARLIC BREAD PUDDING

Steps:

• Preheat the oven to 350°F.
• Butter 4 small ramekins (3-4 inch) and put the bread cubes in the bottom.
• Scald the cream with the garlic cloves, and let stand 15 minutes.
• Strain and discard the garlic.
• Whisk the egg and the yolk, and add the cream in a stream.
• Add the parsley.
• Add salt and pepper to taste.
• Pour the custard into the ramekins, and let stand 10 minutes.
• Put the ramekins in a hot water bath that comes halfway up the sides of the ramekins and bake, 35-45 minutes, or until set.
• Remove from the water bath and cool 10 minutes before serving.
• To serve, run a knife around the inside of each ramekin and gently turn them out onto 4 dessert plates.
• Serve warm.