Today Brits enjoy garlic and are known for spectacular food, but that wasn’t always the case, as Orwell (ne George Blair) illustrated in this 1944 quote about the English: “As a rule they will refuse even to sample a foreign dish, they regard such things as garlic and olive oil with disgust, life is unlivable to them unless they have tea and puddings.”
Celebrate the author of Nineteen Eighty-Four and Animal Farm with this recipe for Garlic Bread Pudding. Note: The drawing of Orwell is by my friend Dan Baxter who does great illustrations on antique maps. His prints are available on etsy at DanielBaxterArt.
Garlic Bread Pudding
2 c. milk
8 garlic cloves, minced
2 large whole eggs
2 large egg yolks
1/2 t. red chili flakes
2 T. minced parsley
3/4 t. salt
1/2 t. black pepper
2 1/2 c. 1/2-inch cubes of Italian bread
In a saucepan, scald the milk with the garlic, let the mixture stand off the heat for 15 minutes.
In a bowl whisk together the whole eggs and the yolks, add the milk in a stream, whisking, and stir in the chili flakes, parsley, salt and pepper.
Divide the bread cubes among 8 well-buttered 1/3-cup muffin tins, ladle the custard mixture over them, dividing it evenly, and let the bread puddings stand for 10 minutes.
The puddings may be prepared up to this point 8 hours in advance and kept covered and chilled. Bake the puddings in a preheated 350°F. oven for 45 minutes, or until they are golden brown and puffed. Let the puddings cool for 10 minutes (they will sink as they cool).
Run a thin knife around the side of each pudding, and lift the puddings out carefully with a fork. Serve warm.