Individual Garlic Rye-Bread Puddings |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
With a holiday bird, these puddings would make a delicious alternative to traditional stuffing. Ingredients:
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 |
Directions:
1. 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.)
2. Lightly butter 12 non-stick 1/2-cup muffin cups.
3. 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.
4. Preheat oven to 350°F.
5. 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.
|
|