- Take the two loafs of French Baguette bread and start to break pieces off either by hand or with a bread knife. I prefer an off uniform shape to my bread pieces so I prefer breaking it off by hand. NOTE: It's best to break pieces off with fresh bread (bought the same day) rather than waiting a few days. Turns out the packaging of the French Baguette Bread tends to dry out the bread so when I had done the process of breaking it was rock solid and I had to use a bread knife to try to make the best of what I could do to break it apart. Set it aside overnight or at least 12 hours in a full baking sheet to allow for the bread to completely dry.
- Preheat the oven at 425 degrees Fahrenheit.
- Cut the base of the garlic head and place it on a baking sheet (skin and all) and bake in the oven for 15 minutes or until the garlic has softened.
- Take the garlic out of the oven and wait for it to cool.
- Holding the top end of the garlic head, squeeze the garlic cloves into a stainless steel mixing bowl and discard the garlicskin.
- Add the softened salted butter to the roasted garlic and mixing with a whisk.
- Add eggs and whisk.
- Then add the vegetable stock and whisk to combine all of the ingredients.
- Place the dried French Baguette bread pieces into a full size Aluminum Pan or a Deep Dish Baking Pan.
- Pour the liquid mixture into the pan.
- Add diced yellow onions.
- Light mixture with a cooking utensil to combine.
- Bake it in the oven for 45 minutes.