Scald the milk with the garlic in a small saucepan. Let the mixture stand off the heat for 15 minutes. If you’re not a garlic fan, strain the mixture through a sieve and discard the garlic. If you like garlic, leave it as is. (I do.) In a bowl, whisk the whole eggs and the egg yolks. Add the milk in a steady stream, whisking constantly. Add the parsley, salt, black pepper, and cayenne. Mix well. Divide the bread cubes among eight buttered 1/3-cup muffin tins. Ladle the custard mixture over the bread, dividing it evenly. Let it stand for 10 minutes. At this point the puddings can be covered and chilled for eight to 10 hours. Bake the puddings for 45 minutes, or until they are golden and puffed. Let the puddings cool for several minutes. They will sink as they cool. To remove them from the muffin tins, run a thin knife around the edges and lit them out carefully. Serve warm. Serves 8.