For the past five or six years I’ve cooked a big dinner for New Year’s Eve instead of going out. We’re generally in Colorado and going out on New Year’s is expensive at best, but generally over priced and under whelming. Last year in an effort to up the interactiveness we decided to have a cooking competition. Last year there were 3 mousses. I lost by 1/2 a point to my brother. This year the category was bread pudding, I triumphed.
Below is the recipe courtesy of Gourmet via Epicurious. I altered it a bit. Added 1 lb of sliced mushrooms to the egg, cheese mixture and put uncooked pancetta on top of the entire dish before putting it on the oven.
- 3 pounds plum tomatoes such as Roma, halved lengthwise
- 1 1/2 teaspoon Herbes de Provence
- 1/2 cup extra-virgin olive oil, divided
- 1 head garlic, left whole
- 10 cups cubed (1-inch) country-style Italian bread (1 pound)
- 2 cups whole milk
- 1 cup heavy cream
- 8 large eggs
- 2 cups coarsely grated chilled Italian Fontina (9 ounces)
- 1/2 cup grated Parmigiano-Reggiano
Preheat oven to 400Â°F with rack in middle. Butter a 3-quart shallow baking dish (about 13 by 9 inches).
Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan.
Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil. Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes. (Leave oven on.) Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins. Reserve purÃ©e
While garlic cooks, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan.
Reduce oven temperature to 350Â°F.
Whisk together milk, cream, eggs, garlic purÃ©e, 2 teaspoons salt, and 1 1/2 teaspoon pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.