Roasted Garlic and Tarragon Brioche Pudding Recipe by Monte

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Ingredients

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