| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | March 1991 | 1 | servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Gourmet March 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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