Individual Garlic Rye-Bread Puddings

1. 1

   Cut bread into 1/2-inch cubes (5 cups).

2. 2

   In a large baking pan dry bread, uncovered, at room temperature 12 hours.

3. 3

   (Alternatively, dry bread in a 250F oven 1 hour.)

4. 4

   Lightly butter 12 non-stick 1/2-cup muffin cups.

5. 5

   Mince garlic and mash to a paste with salt.

6. 6

   In a small saucepan melt butter over moderate heat and stir in garlic paste.

7. 7

   In a bowl toss together bread and garlic butter and divide evenly among muffin cups.

8. 8

   In a bowl whisk together whole eggs, yolks, milk, cream, and pepper and ladle slowly and evenly over bread mixture.

9. 9

   Chill puddings, covered, at least 1 hour and up to 8.

10. 10

    Preheat oven to 350F.

11. 11

    Bake puddings in middle of oven until golden and puffed, about 40 minutes, and cool in cups on a rack 10 minutes (puddings will sink as they cool).

12. 12

    Run a thin knife around side of each cup and lift puddings out with a fork.

13. 13

    Serve puddings warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.