Rosemary Bread Pudding

In 'The Grand Central Baking Book'

• Ready In: 2 hrs
• Serves: 12

Ingredients

• 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

Directions

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.