Ingredients
-
2
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
1
-
8
-
3
-
1
-
2
-
3
-
-
Directions
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 , I made this as a side dish on Valentines Day it is so light and elegant, and really really good thanks for sharing, 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
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Steps
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1
Done
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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. |
|
2
Done
|
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). |
|
3
Done
|
Cook For 2 More Minutes, Season With Salt and Pepper and Let Cool. |
|
4
Done
|
in a Large Bowl, Combine the Whole Eggs With the Egg Yolks and Beat Well. |
|
5
Done
|
Stir in the Heavy Cream and the Roasted Garlic Puree Until Well Blended. |
|
6
Done
|
Combine the Cream Mixture With the Vegetables and the Dried Bread Cubes and Mix Well. |
|
7
Done
|
Allow the Mixture to Stand Overnight, Covered in the Refrigerator. |
|
8
Done
|
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). |
|
9
Done
|
Bake in a Preheated 350f Oven 45 to 60 Minutes Until Golden Brown. |
|
10
Done
|
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. |
