Rosemary Bread Pudding

Directions

1. 1
   Slice the bread and cut it into 1-inch cubes.
2. 2
   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.
3. 3
   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.
4. 4
   Let cool slightly before proceeding.
5. 5
   Add the bread cubes to the onion mixture and gently stir to combine, then sprinkle with the rosemary.
6. 6
   Whisk the eggs, cream, and stock together in a bowl, until smooth; stir in a pinch of salt and freshly ground black pepper.
7. 7
   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.
8. 8
   It should come up to the top of the bread; if not, add a splash of stock or cream.
9. 9
   Cover with plastic wrap and refrigerate for at least 3 hours or up to overnight.
10. 10
    Preheat oven to 325°.
11. 11
    Remove the pudding from the refrigerator and let it come to room temperature while the oven preheats.
12. 12
    Bake for 1 hour, rotating the pan halfway through the baking time.
13. 13
    The top of the pudding should be golden brown.