Rosemary Bread Pudding

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READY IN: 2hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice the bread and cut it into 1-inch cubes.
  • 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.
  • 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.
  • Let cool slightly before proceeding.
  • Add the bread cubes to the onion mixture and gently stir to combine, then sprinkle with the rosemary.
  • Whisk the eggs, cream, and stock together in a bowl, until smooth; stir in a pinch of salt and freshly ground black pepper.
  • 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.
  • It should come up to the top of the bread; if not, add a splash of stock or cream.
  • Cover with plastic wrap and refrigerate for at least 3 hours or up to overnight.
  • Preheat oven to 325°.
  • Remove the pudding from the refrigerator and let it come to room temperature while the oven preheats.
  • Bake for 1 hour, rotating the pan halfway through the baking time.
  • The top of the pudding should be golden brown.
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