Best Garlic Bread Puddings Recipes

Garlic Bread Puddings image

Yield Serves 8

Number Of Ingredients 7

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

Steps:

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 350°F. 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.

Individual Garlic Rye-Bread Puddings image

Yield Serves 12 as a side dish

Number Of Ingredients 9

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

Steps:

Cut bread into 1/2-inch cubes (5 cups). In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
Lightly butter 12 non-stick 1/2-cup muffin cups.
Mince garlic and mash to a paste with salt. In a small saucepan melt butter over moderate heat and stir in garlic paste. In a bowl toss together bread and garlic butter and divide evenly among muffin cups. In a bowl whisk together whole eggs, yolks, milk, cream, and pepper and ladle slowly and evenly over bread mixture. Chill puddings, covered, at least 1 hour and up to 8.
Preheat oven to 350°F.
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). Run a thin knife around side of each cup and lift puddings out with a fork. Serve puddings warm.