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1
Slice the bread and cut it into 1-inch cubes.
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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.
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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.
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4
Let cool slightly before proceeding.
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5
Add the bread cubes to the onion mixture and gently stir to combine, then sprinkle with the rosemary.
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6
Whisk the eggs, cream, and stock together in a bowl, until smooth; stir in a pinch of salt and freshly ground black pepper.
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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.
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8
It should come up to the top of the bread; if not, add a splash of stock or cream.
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9
Cover with plastic wrap and refrigerate for at least 3 hours or up to overnight.
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10
Preheat oven to 325u00b0.
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11
Remove the pudding from the refrigerator and let it come to room temperature while the oven preheats.
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12
Bake for 1 hour, rotating the pan halfway through the baking time.
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13
The top of the pudding should be golden brown.
