Categories: Casserole, Side Dish
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
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Slice the bread and cut it into 1-inch cubes.
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ere 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.
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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.
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Let cool slightly before proceeding.
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Add the bread cubes to the onion mixture and gently stir to combine, then sprinkle with the rosemary.
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Whisk the eggs, cream, and stock together in a bowl, until smooth; stir in a pinch of salt and freshly ground black pepper.
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Smear a 13 × 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.
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It should come up to the top of the bread; if not, add a splash of stock or cream.
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Cover with plastic wrap and refrigerate for at least 3 hours or up to overnight.
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Preheat oven to 325°.
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Remove the pudding from the refrigerator and let it come to room temperature while the oven preheats.
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Bake for 1 hour, rotating the pan halfway through the baking time.
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The top of the pudding should be golden brown.