garlic bread puddings
Garlic Bread Puddings 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...
Ingredients
- 2cupmilk
- 8garlic cloves, chopped
- 2large whole eggs
- 2large egg yolks
- 3tablespoonminced fresh parsley leaves
- 3/4teaspoonsalt
- 21/2 cups 1/2-inch cubes italian bread
Directions
- 1
Garlic Bread Puddings Gourmet March 1991 2 cups milk 8 garlic cloves, chopped 2 large whole eggs 2 large egg yolks 3 tablespoons minced fres
- 2
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
- 3
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
- 4
The puddings may be prepared up to this point 8 hours in advance and kept covered and chilled
- 5
Bake the puddings in a preheated 350 degree F oven for 45 minutes, or until they are golden brown and puffed
- 6
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
- 7
Serve the garlic bread puddings warm
- 8
Serves 8.