From "Above & Beyond Parsley...Food for the Senses," published in cooperation with your DailyInbox newsletter.


  • 2 cups milk
  • 6 cloves garlic, chopped
  • 2 whole eggs
  • 2 egg yolks
  • 3 tablespoons minced fresh parsley leaves
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 2-1/2 cups 1/2-inch Italian bread cubes


    Scald milk in a saucepan and add garlic.  Remove mixture from heat and cool for 15 minutes, then strain through a sieve, discarding garlic.

    In a bowl, slowly whisk together whole eggs and yolks.  Add milk in a slow stream, whisking continuously.  (Milk will curdle if added too quickly.)  Continue whisking and stir in parsley, salt and pepper.  Add 1/4 cup Parmesan cheese to mixture.

    Divide bread cubes among 8 well-buttered muffin tins, custard dishes or ramekins.  Ladle custard mixture over bread, dividing evenly among tins or dishes.  Let mixture sit for 10 minutes.  (At this point, pudding can be prepared 8 hours in advance and chilled.)

    Preheat oven to 350 degrees.  Before baking, sprinkle remaining Parmesan cheese evenly among tins or dishes.  If using muffin tins, add water to any empty tins.  Bake puddings for 45 minutes or until golden brown and puffed.  Allow to rest and cool for 10 minutes (puddings will sink a little).  If using muffin tins, run a knife around the side of each pudding and lift out carefully with fork.  Serve warm.

    SERVES: 8
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