Individual Garlic Rye Bread Puddings Food

INDIVIDUAL APPLE BREAD PUDDINGS WITH SPICED ICE CREAM

Steps:

• Put the cranberries, whiskey, and 2 tablespoons water in a small bowl and soak until the cranberries are soft, about 1 hour.
• Meanwhile, let the ice cream sit at room temperature until slightly softened, about 30 minutes. Transfer it to a bowl, then fold in the pumpkin spice. Cover and refreeze the ice cream.
• Position a rack in the center of the oven and preheat the oven to 375 degrees F. Butter four 6-ounce ramekins and put them on a baking sheet.
• Whisk together the eggs, heavy cream, milk, sugar, apples, cinnamon and salt in a medium bowl. Reserve 1 cup of bread cubes and add the remaining bread to the bowl with the egg mixture. Stir to combine and allow the bread to soak for at least 30 minutes. Add the cranberry mixture to the bread mixture and mix well, then spoon into the prepared ramekins. Toss the remaining bread cubes with the melted butter, then top the puddings evenly with the bread cubes. Bake the puddings until just set but still loose in the centers, about 20 minutes. Let the puddings rest at room temperature for 5 to 10 minutes before serving. Serve the puddings warm with a scoop of the spiced ice cream.
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SWISS RYE STRATA

Steps:

• Spray two 10-ounce oval or round individual casseroles with cooking spray. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onion in oil about 2 minutes, stirring occasionally, until tender.
• Mix onion, bread, cheese and chicken; spoon into casseroles. Beat remaining ingredients with hand beater until blended; pour over bread mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 325°F. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

BREAD PUDDING FOR TWO

Steps:

• Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.

INDIVIDUAL BREAD PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• Position a rack in the center of the oven.
• Preheat the oven to 350 F.
• Butter four to six ramekins. Set the ramekins in a larger baking dish; set aside.
• In a medium saucepan, combine the half-and-half, 1/2 cup of brown sugar, and 2 tablespoons of butter; bring to a boil then reduce heat and simmer for a minute, until sugar is dissolved.
• Meanwhile, in a bowl, whisk the eggs and 1 tablespoon of vanilla extract until well blended. Whisk about 1/2 to 2/3 cup of the hot mixture into the eggs; add the egg mixture back into the saucepan and stir until well blended.
• Add the bread pieces and let them soak for a few minutes. If desired stir some raisins into the mixture or add a few raisins to some of the individual cups.
• Pour the bread pudding mixture into the prepared ramekins.
• Sprinkle each custard with cinnamon or nutmeg and gently stir into the mixture.
• Place the baking dish with ramekins in the oven and add about 1/4 to 1/2-inch of very hot water to the baking pan.
• Bake for 35 minutes, or until a knife inserted in center comes out clean.
• Gently loosen edge with a knife then unmold warm bread pudding onto plates.
• Drizzle with butterscotch sauce (below), a vanilla sauce, or your own favorite, if desired.
• In a heavy saucepan, combine the butter, 1 1/2 cups of brown sugar, and 1/3 cup of the heavy cream. Place the pan over low heat and cook, stirring, until the mixture is smooth.
• Increase the heat to medium-low. Cook, stirring, until the mixture begins to simmer. Continue cooking without stirring for 3 minutes.
• Remove the saucepan from the heat. Stir the remaining 1/2 cup of cream into the sauce mixture. Pour the sauce into another bowl or cup and stir in the vanilla extract.
• The sauce will thicken as it cools.

GARLIC AND HERB BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Pour boiling water into a bowl. Place sun-dried tomatoes into the boiling water; cover and let stand 10 minutes or until tender. Drain well; finely chop.
• Heat oil in a small nonstick skillet over medium-low heat. Add garlic; cook for 1 minuted, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in tomatoes, garlic, half of mozzarella cheese, half of Parmesan cheese, basil, salt and pepper.
• Place bread in a shallow 1 1/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Bake at 350°F for 45 minutes or until golden brown.

INDIVIDUAL GARLIC RYE-BREAD PUDDINGS

Steps:

• Cut bread into 1/2-inch cubes (5 cups). In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
• Lightly butter 12 non-stick 1/2-cup muffin cups.
• Mince garlic and mash to a paste with salt. In a small saucepan melt butter over moderate heat and stir in garlic paste. In a bowl toss together bread and garlic butter and divide evenly among muffin cups. In a bowl whisk together whole eggs, yolks, milk, cream, and pepper and ladle slowly and evenly over bread mixture. Chill puddings, covered, at least 1 hour and up to 8.
• Preheat oven to 350°F.
• Bake puddings in middle of oven until golden and puffed, about 40 minutes, and cool in cups on a rack 10 minutes (puddings will sink as they cool). Run a thin knife around side of each cup and lift puddings out with a fork. Serve puddings warm.

MICHAEL'S PARTY RYE GARLIC TOAST

Steps:

• 1. Melt butter in microwave for 1 minute (or less, depending on your microwave). Add garlic powder to melted butter and stir well.
• 2. With tongs, dip each slice of bread in garlic butter and place on hot grill.
• 3. Turn often until they reach desired brownness. Serve hot.
• 4. May also brown these in the conventional oven or broiler.

RYE CHEESE TOAST WITH GARLIC

Steps:

• Preheat broiler. Toast bread lightly then place on baking sheet. Lightly butter Toast and sprinkle evenly with cheese, garlic powder and sweet paprika.
• Broil until tops are golden brown.
• Let cool one minute and serve with pickles.
• Enjoy.