Gourmet March 1991

2 cups milk
8 garlic cloves, chopped
2 large whole eggs
2 large egg yolks
3 tablespoons minced fresh parsley leaves
3/4 teaspoon salt
2 1/2 cups 1/2-inch cubes 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 350 degree F 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.