Rosemary Bread Pudding

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 12 ounces chewy rustic bread
• 2 tablespoons olive oil
• 1 large onion, diced into 1/2-inch cubes (about 2 cups)
• salt
• 1 large garlic clove, finely chopped
• 2 tablespoons dry sherry
• 1 tablespoon finely chopped rosemary
• 3 eggs
• 1 cup heavy cream or 1 cup half-and-half
• 1 cup chicken stock or 1 cup milk
• fresh ground black pepper
• 2 tablespoons unsalted butter, at room temperature

Recipe

• 1 slice the bread and cut it into 1-inch cubes.
• 2 there should be about 6-7 cups; if the bread is fresh, toast the cubes or leave them to dry out overnight on the counter.60.
• 3 add in the garlic and cook for a few more minutes, then pour in the sherry and cook, stirring occasionally, until the liquid is reduced by half.
• 4 let cool slightly before proceeding.
• 5 add the bread cubes to the onion mixture and gently stir to combine, then sprinkle with the rosemary.
• 6 whisk the eggs, cream, and stock together in a bowl, until smooth; stir in a pinch of salt and freshly ground black pepper.
• 7 smear a 13 x 9 inch baking dish with the butter, cover the bottom of the pan with the bread and onion mixture, then pour the custard over the bread.
• 8 it should come up to the top of the bread; if not, add a splash of stock or cream.
• 9 cover with plastic wrap and refrigerate for at least 3 hours or up to overnight.
• 10 preheat oven to 325°.
• 11 remove the pudding from the refrigerator and let it come to room temperature while the oven preheats.
• 12 bake for 1 hour, rotating the pan halfway through the baking time.
• 13 the top of the pudding should be golden brown.