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Garlic Bread Puddings

 

 


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Garlic Bread Puddings

Gourmet Archives

2 cups milk
8 garlic cloves, chopped
2 large whole eggs
2 large egg yolks
3 tablespoons minced fresh parsley
3/4 teaspoon salt
2 1/2 cups 1/2-inch cubes Italian bread

In a saucepan scald milk with garlic; let mixture stand off the heat for 15 minutes. Strain it through a sieve, discarding the garlic. In a bowl whisk together whole eggs and yolks, add milk in a stream, whisking. Stir in
parsley, 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. Let puddings stand 10
minutes. Bake 45 minutes at 350 degrees F. until golden brown and
puffed. Let puddings cool (they will sink as they cool), run a thin knife
around the side of each pudding and lift puddings out carefully with a
fork. Serve warm as a side dish. Serves 8.

 

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