Garlic Bread Puddings

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   The puddings may be prepared up to this point 8 hours in advance and kept covered and chilled.

5. 5

   Bake the puddings in a preheated 350F.

6. 6

   oven for 45 minutes, or until they are golden brown and puffed.

7. 7

   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.

8. 8

   Serve the garlic bread puddings warm.

No additional tips available.