Garlic bread tartlets

Preheat the oven to 180 ºC (350 ºF). Grease a deep 12-hollow muffin pan with margarine or butter. Heat the milk and garlic together until just below boiling point. Leave for 15 minutes. Pour the milk through a sieve and discard the garlic. Beat the whole eggs, egg yolks and milk together. Add the parsley and season with salt and black pepper. Cut the bread into 1 cm cubes (about 625 ml) and divide the cubes among the 12 muffin pan hollows. Pour over the milk mixture. Leave for at least 10 minutes. (The tartlets can be prepared up to 8 hours in advance up to this point – cover with cling film and leave in the fridge.) Bake for about 35-45 minutes until the tartlets are golden brown and puffed up. Cool in the pan for about 5-10 minutes before loosening the edges with a thin knife and turning the tartlets out. (The tartlets will flatten while cooling.) Serve hot. Makes 12 tartlets.