Garlic Bread Puddings

• 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 of Italian bread

1. 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.
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 taste.
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 puddings stand for 10 minutes.
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 350F.
6. oven for 45 minutes, or until they are golden brown and puffed.
7. 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.
8. Serve the garlic bread puddings warm.

milk, garlic, eggs, egg yolks, parsley, salt, bread

Taken from www.epicurious.com/recipes/food/views/garlic-bread-puddings-11503 (may not work)