Garlic bread puddings

Yield: 1 servings

Measure Ingredient
2 cups Milk
8 \N Garlic cloves; chopped
2 larges Whol eggs
2 larges Egg yolks
3 tablespoons Minced fresh parsley leaves
¾ teaspoon Salt
2½ cup 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 ⅓-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.

Gourmet March 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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