DailyInbox.com: The Recipe File -- Parmesan Bread Pudding

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Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Bible Verses Bits & Pieces Chicken Soup for the Soul Daily Reflections Proverbs Plus The Recipe File Life Tips Messages from the Masters Quotes from the Masters Family Minute   The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks. Print this recipe Send this recipe to a friend Home Subscribe Yourself Modify Your Subscription Unsubscribe or Cancel Privacy Statement About Us   Feel lost in a sea of search results? eTour is your personal tour guide of the Web, matching the best sites with your interests.  eTour is free, easy to use and you can earn rewards while you discover great new sites.  Visit eTour now to discover the best of the web! Check It Out Now! Appetizers, Salads and Breads: Parmesan Bread Pudding from Above & Beyond Parsley... Food for the Senses INGREDIENTS: 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 TO PREPARE: 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 Copyright 1992 The Junior League of Kansas City, Missouri, Inc.  All rights reserved. To purchase copies of Above & Beyond Parsley, call the Junior League of Kansas City, Missouri at (816) 444-2112 from 8:30am-4:30pm M-F Central time. The Junior League of Kansas City, Missouri, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Above & Beyond Parsley, are returned to the community.   Subscribe a Friend to The Recipe File Share these recipes with a friend today Please enter your name and the email address of the friend or colleague you would like to subscribe in the spaces provided below. Your friend will be sent an email informing him or her that you have given them a free subscription to The Recipe File provided by DailyInbox.com! Your Name: Your Friend's E-Mail Address: (one address per box)     Subscription Information You are subscribed with e-mail address:  [archive@jab.org] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]