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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 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. The puddings may be prepared up to this point 8 hours in advance and kept covered and chilled.
  4. Bake the puddings in a preheated 350 degree F oven for 45 minutes, or until they are golden brown and puffed.
  5. 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.
  6. Serve the garlic bread puddings warm.

Yield: 8 servings

Source: Gourmet - March 1991

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