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.