Chicken Supremes with Roast Garlic and Tarragon Brioche Pudding Recipe | James Beard Foundation

Ingredients

• 2 heads garlic
• 1/4 cup olive oil
• Coarse sea salt
• 4 eggs
• 1 1/4 cups heavy cream
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 ounce tarragon, finely chopped
• Black pepper
• 2 teaspoons unsalted butter, melted
• 14 ounces crustless brioche loaf, trimmed and cut horizontally into three 9 x 4 inch slices