Individual Garlic Rye-Bread Puddings

• 6 oval slices rye bread
• 4 garlic cloves
• 1 teaspoon coarse salt
• 2 tablespoons unsalted butter
• 2 whole large eggs
• 2 large egg yolks
• 1 1/2 cups milk
• 1 cup heavy cream
• freshly ground black pepper to taste

1. Cut bread into 1/2-inch cubes (5 cups).
2. In a large baking pan dry bread, uncovered, at room temperature 12 hours.
3. (Alternatively, dry bread in a 250F oven 1 hour.)
4. Lightly butter 12 non-stick 1/2-cup muffin cups.
5. Mince garlic and mash to a paste with salt.
6. In a small saucepan melt butter over moderate heat and stir in garlic paste.
7. In a bowl toss together bread and garlic butter and divide evenly among muffin cups.
8. In a bowl whisk together whole eggs, yolks, milk, cream, and pepper and ladle slowly and evenly over bread mixture.
9. Chill puddings, covered, at least 1 hour and up to 8.
10. Preheat oven to 350F.
11. Bake puddings in middle of oven until golden and puffed, about 40 minutes, and cool in cups on a rack 10 minutes (puddings will sink as they cool).
12. Run a thin knife around side of each cup and lift puddings out with a fork.
13. Serve puddings warm.

bread, garlic, coarse salt, unsalted butter, eggs, egg yolks, milk, heavy cream, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/individual-garlic-rye-bread-puddings-14572 (may not work)