With a holiday bird, these puddings would make a delicious alternative to traditional stuffing.

　　

Ingredients

Serves 12 as a side dish

　　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

　　

Step 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.)

　　

Step 2

Lightly butter 12 non-stick 1/2-cup muffin cups.

　　

Step 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.

　　

Step 4

Preheat oven to 350°F.

　　

Step 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.