Roasted Garlic Bread Pudding

by RIC ORLANDO
This was served at the Saugerties Farmers Market’s Farm Feast in 2009. Many who attended asked Ric for the recipe.

Roasted Garlic Bread Pudding 
Created by Ric Orlando, 
New World Home Cooking, Saugerties, NY. 
Published in “Recipes from America’s Small Farms” 
by
 Joanne Lamb Hayes and Lori Stein
. Copyright 2003. Used by permission from Villard Books.

  • 
24 garlic cloves, unpeeled

  • Olive oil
  • 
Salt and freshly milled black pepper
  • 
8 cups 1-inch cubes fresh Italian or French bread
  • 
5 large eggs
  • 
2 cups milk
  • 
2 cups heavy cream
  • 1/2 cup grated Romano cheese

  • 2 tablespoons bourbon or brandy (optional)
  • 
1 teaspoon chopped fresh thyme, or a slightly rounded 1/4 teaspoon dried

  • 1 teaspoon chopped fresh rosemary, or a slightly rounded 1/4 teaspoon dried


-Preheat the oven to 425°F.

- Snip off and discard the tip from each garlic clove; toss the cloves with 1 tablespoon olive oil, and salt and pepper to taste. Spread out on a rimmed baking sheet and bake for 20 to 30 minutes, until softened. Let cool to the touch and gently peel.



-Meanwhile, generously grease a 13- by 9-inch baking pan or dish with olive oil. Arrange the bread evenly in the pan.



-Mash the garlic cloves with a fork in a large bowl. Add the eggs and beat until slightly fluffy. Beat in the milk, cream, cheese, bourbon, if using, thyme, rosemary, 1/2 teaspoon salt, and pepper to taste. Pour the mixture evenly over the bread.

-Bake for 40 to 50 minutes, or until the top is golden brown, and serve hot.



The authors suggest this dish be served as a side dish as an alternative to potatoes, rice or pasta.
 Anyone who knows me, knows that I am a huge fan of garlic. This may be the most wonderful garlic dish I’ve ever had.



Don’t let the amount of garlic scare you away. It’s really quite mild. While the authors describe one method of roasting garlic, you may use any method that suits you. The internet is full of techniques for roasting garlic.



Bon appetit!