Garlic Bread Pudding

Garlic Bread Pudding

This truly is a party dish! It is best served where there are lotsa of people to share it with as it is
very decadent, and very addictive!
Everyone will get some but not too much or should I say enough? hmmm!

This recipe is just an outline, you might need to adjust the measurements depending on the size bread you use and the casserole dish you use.

A day or a week ahead set out on a cookie sheet to dry:

1 large loaf italian bread, sliced into not quite 1 inch thick slices.

Turn em over a few times, to dry both sides.

Next day mix:

1 stick salted butter very soft, and
6 cloves garlic pressed

Spread this on one side of the bread and place under the broiler until they are golden (watch em like a hawk do not let them burn) Take out and prop them up on their shorter sides in an lightly Pam sprayed oval casserole (it might be hard to do with the Pam, but you will work it out) set aside.

Prepare the custard:

6 eggs
2 cups half & half
1-2 cups milk
salt & fresh ground pepper
2 cups cheddar/monterey jack blend
a dash Worcestershire sauce
a little fresh chopped flat leaf parsley for color (optional)

Beat all the above together, pour over the now toasted garlic toasts let sit for a few minutes to try and absorb the custard some (turning some toasts around and squeezing them a tad) then place into 350f oven for 30-45-60 minutes or until the liquid on a knife inserted in the center is non milky, it will be sticky but you dont want it to be liquid milky on that knife! If it starts to burn on top before its really done place a tin foil tent over it until done!

It should be just crispy on the top with a soft souffle like center and bottom, and PERFECT!

Serve as a side dish or appetizer! Never an entree!

Well, maybe on your birthday!

Savor!

If you are a truffle lover try drizzling it with a tiny bit of truffle oil, I hate em, but I just thought that might be nice.