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1
Set a skillet over medium heat and add the 2 tbsp of oil; when hot, add the onion, celery, carrot, bell pepper, scallion, and minced garlic; cook until the vegetables begin to soften.
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2
Mince the rosemary and briefly rub in your hand before adding to the vegetables (this releases the oil and adds to the flavour of the dish).
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3
Cook for 2 more minutes, season with salt and pepper and let cool.
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4
In a large bowl, combine the whole eggs with the egg yolks and beat well.
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5
Stir in the heavy cream and the roasted garlic puree until well blended.
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6
Combine the cream mixture with the vegetables and the dried bread cubes and mix well.
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7
Allow the mixture to stand overnight, covered in the refrigerator.
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8
Beat the reserved egg whites until stiff and fold into the bread pudding one-third at a time and mound in a greased large muffin tin (you should get 4 to 6).
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9
Bake in a preheated 350F oven 45 to 60 minutes until golden brown.
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10
To make the Roasted Garlic: cut the tops off of 2 heads of garlic and simmer in 1 cup milk for 10 minutes; drain, season with salt and freshly ground black pepper, and combine garlic with 3/4 cup olive oil; place in a pan and tightly cover it, and roast for 2 hours in a 275F oven; uncover and let cool; strain the oil to remove unwanted garlic skin; squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.
