Rosemary Bread Pudding
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
864
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).