SIRO'S RESTAURANT'S ROASTED GARLIC BREAD PUDDING

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Siro's Restaurant's Roasted Garlic Bread Pudding image

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.

Provided by Lennie

Categories     Lunch/Snacks

Time P1DT3h

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 carrot, finely chopped
1/2 red bell pepper, chopped
1/2 scallion, chopped
1 tablespoon minced garlic
1 tablespoon fresh rosemary, finely chopped
8 large eggs
3 large eggs, separated
1 quart heavy cream
2 heads roasted garlic, recipe follows in directions
3 cups sourdough bread, crust removed,cut into 1-inch cubes,and air-dried overnight

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.

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