2 c Milk
8 Garlic cloves; chopped
2 lg Whol eggs
2 lg Egg yolks
3 tb Minced fresh parsley leaves
3/4 ts Salt
2 1/2 c 1/2 inch cubes of Italian
-bread
In a saucepan scald the milk with the garlic, let the mixture stand off the
heat for 15 minutes, and strain it through a sieve, discarding the garlic.
In a bowl whisk together the whole eggs and the yolks, add the milk in a
stream, whisking, and stir in the parsley, the salt, and pepper to taste.
Divide the bread cubes among 8 well-buttered 1/3-cup muffin tins, ladle the
custard mixture over them, dividing it evenly, and let the bread puddings
stand for 10 minutes. The puddings may be prepared up to this point 8 hours
in advance and kept covered and chilled. Bake the puddings in a preheated
350F. oven for 45 minutes, or until they are golden brown and puffed. Let
the puddings cool for 10 minutes (they will sink as they cool), run a thin
knife around the side of each pudding, and lift the puddings out carefully
with a fork. Serve the garlic bread puddings warm.
Serves 8.
Yields
1 servings