Best Siros Restaurants Roasted Garlic Bread Pudding Recipes

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ROASTED RACK OF LAMB WITH ROSEMARY JUS



Roasted Rack of Lamb with Rosemary Jus image

Provided by Food Network

Categories     main-dish

Time 4h37m

Yield 4 servings

Number Of Ingredients 28

2 racks domestic lamb, chine removed
Salt and freshly ground black pepper
1 tablespoon shallot, minced
1 teaspoon garlic, minced
2 cups Merlot
2 cups demi-glace
Arrowroot
2 tablespoons chopped rosemary
Roasted Garlic Bread Pudding, recipe follows
Sauteed wild mushrooms
Seasonal green vegetable
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 rosemary, finely chopped
8 whole eggs
3 eggs, separated
1 quart heavy cream
2 heads Roasted Garlic, recipe follows
3 cups sourdough bread, crust removed, cut into 1-inch cubes, and air-dried overnight
2 heads garlic
1 cup milk
Salt and freshly ground black pepper
3/4 cup olive oil

Steps:

  • Remove the fat cap from the lamb racks, leaving a thin layer of fat on top of the meat, and clean the fat and skin from the bones and wrap the bones in aluminum foil. Cut the racks in half (leaving you with four 4-bone servings).
  • Heat a large skillet over high heat, season the racks with salt and pepper and sear fat side down in the hot skillet until well browned. Turn the racks, fat side up and place in a 350 degree F oven for about 30 minutes. You can use a probe thermometer to check the temperature. (At Siro's we roast the racks in a 325 degrees F convection, 20 to 25 minutes to get to medium).
  • When the racks are at the desired temperature, remove from the oven and let rest for 5 minutes.
  • While the lamb is roasting, heat a saucepan over medium-high heat and saute the shallots and garlic until soft. Add the Merlot, turn the heat down to medium, and reduce by half.
  • Heat the demi-glace in another saucepan and let simmer slowly for twenty minutes. Stir in the reduced Merlot mixture a little at a time into the simmering demi-glace until you can just begin to taste the wine in the sauce.
  • At this time we combine a little arrow root with cold water and stir it into the sauce to give the sauce a little bit of a shine and some thickening. Season with salt and pepper.
  • To serve, ladle the sauce onto 4 warm plates, cut the lamb in half and serve with Roasted Garlic Bread Pudding, sauteed wild mushrooms, and a seasonal green vegetable.
  • Set a skillet over medium heat and add 2 tablespoons 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.
  • 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 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 350 degree F oven 45 to 60 minutes until golden brown.
  • To roast garlic, cut the tops off the garlic heads and simmer in 1 cup of milk for 10 minutes. Drain, season with salt and pepper, and combine garlic with 3/4 cup oil. Place in a tightly covered pan and roast for 2 hours in a 275 degree F 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.

SIRO'S RESTAURANT'S ROASTED GARLIC BREAD PUDDING



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.

TOMATO AND BASIL SAVORY BREAD PUDDING



Tomato and Basil Savory Bread Pudding image

This savory bread pudding looks and smells amazing. Goes great with wine.

Provided by Tuscan_Italian

Categories     Bread Pudding

Time 1h

Yield 10

Number Of Ingredients 14

8 ounces ciabatta bread, cut into cubes
3 tablespoons olive oil
1 large shallot, thinly sliced
3 cloves garlic, minced
12 ounces cherry tomatoes, halved
kosher salt and freshly ground black pepper to taste
1 cup packed, chopped fresh basil
1 ½ cups freshly grated Romano cheese
1 cup whole milk
6 large eggs, at room temperature
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish and place bread cubes in the dish.
  • Heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until tomatoes have softened slightly, about 2 minutes. Remove from the heat and stir in basil. Pour the entire tomato mixture over the bread. Sprinkle Romano cheese over top, then stir until well combined.
  • Beat milk, eggs, salt, pepper, garlic powder, and onion powder together for custard in a large bowl until smooth. Pour over the bread mixture and gently toss to coat.
  • Bake on the center rack of the preheated oven until slightly puffed and golden, 24 to 30 minutes. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 16.6 g, Cholesterol 132.6 mg, Fat 13.6 g, Fiber 1.2 g, Protein 12.9 g, SaturatedFat 5.2 g, Sodium 595 mg, Sugar 1.9 g

SAVORY BREAD PUDDING WITH ROASTED SHALLOTS, PECANS, AND HERBS



Savory Bread Pudding with Roasted Shallots, Pecans, and Herbs image

Provided by Food Network

Categories     side-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 19

1 tablespoon unsalted butter
8 large shallots, roughly cut
2 tablespoons unsalted butter
1 heaping tablespoon chopped garlic
12 shiitake mushroom caps, thinly sliced
3 ounces brandy
1/2 cup chopped fresh chives
1/2 heaping tablespoon chopped fresh thyme
2 to 3 fresh sage leaves, chopped
Salt and freshly ground black pepper
26 ounces cream
6 whole eggs
1/2 cup pecans, toasted
Small pinch nutmeg
About 1 tablespoon salt
About 1/4 teaspoon freshly ground black pepper
1 cup pecans, toasted
10 ounces stale bread, diced into 3/4-inch cubes*
1 stick butter

Steps:

  • Preheat oven to 350 degrees F.
  • Melt butter in an 8 to 10-inch oven-proof saute pan and then add shallots. Transfer to oven and roast until lightly browned, stirring often. Remove pan from oven and set aside.
  • Over medium heat, melt 2 tablespoons butter in a 6-inch saute pan. Add garlic and saute for 30 seconds; do not let garlic color. Add mushrooms and saute until browned. Carefully add brandy and flambe. Remove pan from heat immediately when flames subside. Stir in herbs and season with salt and pepper, to taste. Set aside.
  • Place the cream, eggs, pecans, nutmeg, salt and pepper in a blender with the sauteed shallots (make sure to scrape the pan with a rubber spatula). Blend on high speed for about 20 seconds. Set aside.
  • Mix the cream mixture with the toasted pecans, bread cubes, and mushroom mixture. Mix well and refrigerate for about 1 hour, stirring every once in a while so that the bread fully absorbs the flambeed mixture.
  • Preheat oven to 350 degrees F.
  • Melt butter and then thoroughly brush the inside of 6 individual-sized ramekins. (It's best to use cool ramekins because the butter sticks better and forms a thicker coat). Fill ramekins about 3/4 full with the bread pudding mixture. Brush the tops with more melted butter. Place ramekins in a water bath and bake for 30 to 40 minutes. Remove from oven and from water bath and let cool for about 15 minutes. Run a paring knife around the bread pudding on the inside edge of the ramekin. Invert onto serving plates. The bread pudding can be prepared 1 day in advance, refrigerated, and reheated before serving.

OVEN ROASTED GARLIC BREAD



Oven Roasted Garlic Bread image

I served this with pasta and it was our favorite part of dinner. The recipe is adapted from Paula Deen. The original recipe called for 1 cup of butter- you know that girl loves her butter! The garlic mellows since it is roasted so don't be afraid to use the whole bulb.

Provided by cookiedog

Categories     Breads

Time 45m

Yield 1 loaf

Number Of Ingredients 7

1 head garlic, unpeeled
olive oil
3/4 cup butter, softened
2 -3 tablespoons minced fresh parsley leaves
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 loaf sourdough bread, split horizontally

Steps:

  • Preheat oven to 425 degrees F.
  • Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake 30 - 40 minutes; cool.
  • Squeeze cooked garlic into a medium bowl. Garlic will be soft and sticky. Add butter, parsley salt and pepper, stirring to combine.
  • Spread cut halves of bread evenly with garlic butter mixture. Broil 5 1/2 inches from heat, with oven door partially opened, for 2 to 3 minutes, or until butter melts and bread is toasted. Cut into slices to serve.

Nutrition Facts : Calories 3419.8, Fat 161.5, SaturatedFat 92.5, Cholesterol 366, Sodium 6835.4, Carbohydrate 419.7, Fiber 24.8, Sugar 2.6, Protein 73.2

ROASTED GARLIC BREAD



Roasted Garlic Bread image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 6

4 heads garlic
1/3 cup extra-virgin olive oil
3 sprigs thyme, plus 1 tablespoon finely chopped
Grey salt and freshly ground black pepper
8 tablespoons unsalted butter (1 stick), at room temperature
1 loaf of good, crusty bread, cut into slices

Steps:

  • Preheat oven to 350 degrees F.
  • Cut top from each head of garlic, exposing the cloves. Place heads of garlic (cut side up), on a piece of heavy duty aluminum foil. Pour olive oil over them, and top with thyme springs. Season with salt and pepper. Wrap the foil tightly. Place in a small ovenproof pan, and bake until the cloves begin to pop out, about 1 hour. Remove from the oven and cool.
  • To remove the cloves, open the foil and squeeze the lower part of the head of garlic. In a small bowl, mash the cloves to form a paste. (At this point the paste can be used or stored in the refrigerator or freezer.)
  • Add butter and chopped thyme to the bowl, stirring to combine. Season with salt and pepper, to taste.
  • Toast both sides of the bread, using a hot grill, grill pan, or broiler. Spread the roasted garlic butter paste onto the toasted bread. Serve immediately.

THE BEST GARLIC BREAD



The Best Garlic Bread image

We went very classic with this garlic bread recipe-lots of butter and lots of garlic loaded onto warm, soft and pillowy French bread. You could make a light meal by rounding it out with a crisp green salad. Or serve it our favorite way-alongside your favorite red-sauce pasta.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

1 1/2 sticks (12 tablespoons) unsalted butter
4 cloves garlic, finely chopped
1 large soft Italian or French loaf
1/4 cup grated Parmesan
Kosher salt
2 tablespoons flat-leaf parsley leaves, finely chopped

Steps:

  • Arrange a rack in the center of oven and preheat to 450 degrees F.
  • Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
  • Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
  • Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

GARLIC BREAD PUDDING



Garlic Bread Pudding image

Make and share this Garlic Bread Pudding recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup bread, cut into 1/2-inch cubes
1 cup cream
8 cloves garlic, smashed
1 egg
1 egg yolk
2 tablespoons minced parsley
salt
white pepper

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.

Nutrition Facts : Calories 238.1, Fat 21.1, SaturatedFat 12.4, Cholesterol 166.4, Sodium 101.3, Carbohydrate 8.5, Fiber 0.4, Sugar 0.6, Protein 4.6

GARLIC AND HERB BREAD PUDDING



Garlic and Herb Bread Pudding image

A savory bread pudding that can be served as a side for soups or grilled meat. Use good bread that is a day old; try rosemary focaccia or sourdough. Published in Cooking Light magazine, October 2001.

Provided by swissms

Categories     Savory

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1/3 cup sun-dried tomato, packed without oil
2 teaspoons olive oil
2 tablespoons minced garlic
2 cups nonfat milk
2 large eggs
2/3 cup shredded part-skim mozzarella cheese, divided
2 tablespoons grated fresh parmesan cheese, divided
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 cups cubed Italian bread (1-inch cubes)
cooking spray

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.

GARLIC BREAD PUDDINGS



Garlic Bread Puddings image

Categories     Milk/Cream     Egg     Garlic     Side     Bake     Vegetarian     Gourmet

Yield Serves 8

Number Of Ingredients 7

2 cups milk
8 garlic cloves, chopped
2 large whole eggs
2 large egg yolks
3 tablespoons minced fresh parsley leaves
3/4 teaspoon salt
2 1/2 cups 1/2-inch cubes of Italian bread

Steps:

  • In a saucepan scald the milk with the garlic, let the mixture stand off the heat for 15 minutes, and strain it through a sieve, discarding the garlic. In a bowl whisk together the whole eggs and the yolks, add the milk in a stream, whisking, and stir in the parsley, the salt, and pepper to taste. Divide the bread cubes among 8 well-buttered 1/3-cup muffin tins, ladle the custard mixture over them, dividing it evenly, and let the bread puddings stand for 10 minutes. The puddings may be prepared up to this point 8 hours in advance and kept covered and chilled. Bake the puddings in a preheated 350°F. oven for 45 minutes, or until they are golden brown and puffed. Let the puddings cool for 10 minutes (they will sink as they cool), run a thin knife around the side of each pudding, and lift the puddings out carefully with a fork. Serve the garlic bread puddings warm.

CARAMELIZED ONION & GRUYERE BREAD PUDDING



Caramelized Onion & Gruyere Bread Pudding image

A friend served this for Christmas dinner with a huge beef roast--I thought I'd died and gone to heaven. This rich bread pudding is the ultimate comfort food. She said it comes from a William-Sonoma cookbook she has. This is truly a fabulous experience.

Provided by Judikins

Categories     < 4 Hours

Time 1h45m

Yield 12 4 oz. ramekins, 12 serving(s)

Number Of Ingredients 14

3 tablespoons butter
6 yellow onions, peeled and sliced
2 cups grated gruyere cheese
4 teaspoons roasted garlic
1 tablespoon chopped fresh parsley
2 teaspoons dried thyme
5 large eggs
2 cups whipping cream
1 cup milk
1/2 cup grated parmesan cheese
3/4 teaspoon salt
1/2 teaspoon ground pepper
6 cups cubed crustless bread or 6 cups brioche bread
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Lightly butter 8x8x2" glass baking dish, or 12 individual 4 oz. ceramic ramekins.
  • Heat butter in a heavy large pot over medium heat.
  • Add onions, garlic, parsley and thyme and saute until onions are tender and lightly browned.
  • Remove pot from heat and season mixture to taste with salt and pepper.
  • Whisk eggs, cream, milk, 1/4 cup Parmesan, Gruyere, salt and pepper in a large bowl to blend.
  • Add the bread cubes and allow to stand 10 minutes.
  • Stir in the sauteed onions.
  • Transfer to prepared dish or ramekins.
  • Sprinkle with the remaining Parmesan.
  • Place the dish or ramekins in a hot water bath, cover with aluminum foil and bake until the pudding is browned, puffed and set in the center (about 1-1.5 hours). Remove foil and allow the tops of the puddings to color.
  • Serve warm.

Nutrition Facts : Calories 370.3, Fat 28, SaturatedFat 16.3, Cholesterol 176.4, Sodium 465.5, Carbohydrate 17.4, Fiber 1.3, Sugar 3.4, Protein 13

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