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

Instructions

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.