Emprimir
Correo Electrónico
 |
Ingredientes
- 2 heads of Garlic
- ¼ cup Extra Virgin Olive
- Oil
- 4 eggs
- 1 ¼ cup Heavy Cream
- ½ tsp. grated Nutmeg
- ¼ tsp. ground Cinnamon
- ½ oz Tarragon, finely
- chopped
- 2 tsp. unsalted butter,
- melted
- 14 oz. crustless Brioche
- loaf, trimmend and cut lengthwise
- into three 9 by 4 inch
- slices
- Coarse Sea Salt and
- Black Pepper.
- 1. Preheat the oven to 425
- degrees.
- 2. Slice off and discard
- the top quarter of each garlic head so that the cloves are exposed. Place the
- heads on an 8 inch square of aluminum foil, cut side up. Drizzle with 2 tablespoons of the olive oil,
- sprinkle with salt, wrap in a tight bundle and roast in the oven for 35 minutes
- until the garlic is soft and caramelized.
- (I used a toaster oven for this.)
- 3. Remove from the oven, set aside for ten minutes, then squeeze the garlic
- cloves out of their skins, along with the oil.
- Put the cloves into a small bowl and use the back of a fork to crush
- them into a fine paste.
- 3. Place the eggs in a
- medium bowl and whisk. Add the cream,
- nutmeg, cinnamon and tarragon, along with 1 tsp. of salt and a good grind of
- black pepper. Whisk well and set aside.
- 4. Lightly grease a 9 by 4
- inch loaf pan with butter and line it with parchment paper. Brush a bit more butter on top of the
- parchment once it’s inside the pan.
- 5. Spread half the roasted garlic purée on top of one of the three slices
- of brioche. Place the slice of brioche
- in the loaf pan and pour a third of the cream mixture over it. Repeat this process with the second slice of
- brioche. Top the second slice with the third and pour the remainder of the
- cream over the top layer. Lightly press down of the brioche so that it is fully
- Add the bread pudding slices and fry for 2 to 3 minutes, turning once so that
View Full Recipe at CHEWING THE FAT
