Siros Restaurants Roasted Garlic Bread Pudding Food

SIRO'S RESTAURANT'S ROASTED GARLIC BREAD PUDDING

Steps:

• 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.

GARLIC BREAD PUDDING

Steps:

• Preheat the oven to 350°F.
• Butter 4 small ramekins (3-4 inch) and put the bread cubes in the bottom.
• Scald the cream with the garlic cloves, and let stand 15 minutes.
• Strain and discard the garlic.
• Whisk the egg and the yolk, and add the cream in a stream.
• Add the parsley.
• Add salt and pepper to taste.
• Pour the custard into the ramekins, and let stand 10 minutes.
• Put the ramekins in a hot water bath that comes halfway up the sides of the ramekins and bake, 35-45 minutes, or until set.
• Remove from the water bath and cool 10 minutes before serving.
• To serve, run a knife around the inside of each ramekin and gently turn them out onto 4 dessert plates.
• Serve warm.

GARLIC BREAD PUDDINGS

Steps:

• In a saucepan scald the milk with the garlic, let the mixture stand off the heat for 15 minutes, and strain it through a sieve, discarding the garlic. In a bowl whisk together the whole eggs and the yolks, add the milk in a stream, whisking, and stir in the parsley, the salt, and pepper to taste. Divide the bread cubes among 8 well-buttered 1/3-cup muffin tins, ladle the custard mixture over them, dividing it evenly, and let the bread puddings stand for 10 minutes. The puddings may be prepared up to this point 8 hours in advance and kept covered and chilled. Bake the puddings in a preheated 350°F. oven for 45 minutes, or until they are golden brown and puffed. Let the puddings cool for 10 minutes (they will sink as they cool), run a thin knife around the side of each pudding, and lift the puddings out carefully with a fork. Serve the garlic bread puddings warm.

GARLIC AND HERB BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Pour boiling water into a bowl. Place sun-dried tomatoes into the boiling water; cover and let stand 10 minutes or until tender. Drain well; finely chop.
• Heat oil in a small nonstick skillet over medium-low heat. Add garlic; cook for 1 minuted, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in tomatoes, garlic, half of mozzarella cheese, half of Parmesan cheese, basil, salt and pepper.
• Place bread in a shallow 1 1/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Bake at 350°F for 45 minutes or until golden brown.

CARAMELIZED ONION & GRUYERE BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Lightly butter 8x8x2" glass baking dish, or 12 individual 4 oz. ceramic ramekins.
• Heat butter in a heavy large pot over medium heat.
• Add onions, garlic, parsley and thyme and saute until onions are tender and lightly browned.
• Remove pot from heat and season mixture to taste with salt and pepper.
• Whisk eggs, cream, milk, 1/4 cup Parmesan, Gruyere, salt and pepper in a large bowl to blend.
• Add the bread cubes and allow to stand 10 minutes.
• Stir in the sauteed onions.
• Transfer to prepared dish or ramekins.
• Sprinkle with the remaining Parmesan.
• Place the dish or ramekins in a hot water bath, cover with aluminum foil and bake until the pudding is browned, puffed and set in the center (about 1-1.5 hours). Remove foil and allow the tops of the puddings to color.
• Serve warm.