Date Night Doins BBQ For Two
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Smoked Garlic Herb Bread Pudding
Smoked Garlic Herb Bread Pudding
If you have seen many of my recipes by now you must realize that I am a little fond of garlic. I have been trying to come up with a garlicky side dish and this is what we came up with. It was toasty, rich and creamy, just full of wonderful aromas from the cheese, garlic and rosemary. Simply put “Good Stuff”.
Ingredients:
4 cups milk
30 or more garlic cloves
3 Tbsp dry, roasted garlic
1 large sweet onion, rough chopped
12 oz Feta herb cheese
5 large whole eggs
3 large egg yolks
3 tablespoons minced fresh rosemary
Coarse black pepper to taste
3/4 teaspoon salt
Cubes of bread to fill 9x13 baking dish
I had ribs on the smoker, so I smoked up a bunch of onions and garlic for this one. You don’t need to smoke it, but it adds another layer of flavor.
Smoked Garlic and Onion
Directions:
In a saucepan scald the milk with the 3 Tbsp dry garlic and rosemary. Let stand off the heat for 15 minutes or so. Tear your bread up into bite size pieces to fill a 9x13 baking dish. Don’t forget to spray the dish with a cooking spray. Crumble your cheese and add the smoked onions and garlic.
In a bowl whisk together the whole eggs and the yolks, add the milk, whisk until smooth and pour over the bread. Add pepper to taste. Bake the pudding in a preheated 350°F oven for 60 minutes, or until they are golden brown. Let the pudding cool for 10 minutes or so. You’ll want to serve the garlic bread pudding warm.
This time it was ribs and corn but you can serve it with anything. Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste. Take it and run with it….
Enjoy,
Ken & Patti
