Individual Savory Horseradish Bread Pudding Food

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.

SAVORY BREAD PUDDING WITH ROASTED SHALLOTS, PECANS, AND HERBS

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in an 8 to 10-inch oven-proof saute pan and then add shallots. Transfer to oven and roast until lightly browned, stirring often. Remove pan from oven and set aside.
• Over medium heat, melt 2 tablespoons butter in a 6-inch saute pan. Add garlic and saute for 30 seconds; do not let garlic color. Add mushrooms and saute until browned. Carefully add brandy and flambe. Remove pan from heat immediately when flames subside. Stir in herbs and season with salt and pepper, to taste. Set aside.
• Place the cream, eggs, pecans, nutmeg, salt and pepper in a blender with the sauteed shallots (make sure to scrape the pan with a rubber spatula). Blend on high speed for about 20 seconds. Set aside.
• Mix the cream mixture with the toasted pecans, bread cubes, and mushroom mixture. Mix well and refrigerate for about 1 hour, stirring every once in a while so that the bread fully absorbs the flambeed mixture.
• Preheat oven to 350 degrees F.
• Melt butter and then thoroughly brush the inside of 6 individual-sized ramekins. (It's best to use cool ramekins because the butter sticks better and forms a thicker coat). Fill ramekins about 3/4 full with the bread pudding mixture. Brush the tops with more melted butter. Place ramekins in a water bath and bake for 30 to 40 minutes. Remove from oven and from water bath and let cool for about 15 minutes. Run a paring knife around the bread pudding on the inside edge of the ramekin. Invert onto serving plates. The bread pudding can be prepared 1 day in advance, refrigerated, and reheated before serving.

SAVORY BREAD PUDDING

Steps:

• Heat oven to 350°.
• Heat oil over medium-high heat in a large skillet, saute mushrooms and leeks until lightly browned, about 5-7 minutes.
• Combine mushroom-leek mixture, roasted peppers, bread cubes and 1/3 cup of the Parmesan cheese; place in a greased 8-inch square baking pan.
• Whisk together milk, cream, eggs, salt and pepper.
• Pour over bread cubes; sprinkle with remaining 2 T cheese.
• Bake until lightly browned and knife inserted in center comes out clean, about 1 hour.

INDIVIDUAL SAVORY HORSERADISH BREAD PUDDING

Steps:

• Position a rack in the center of the oven and heat the oven to 400F. Grease a 12-cup nonstick muffin tin with butter. In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in horseradish, 1tsp. salt, and a few grinds of Pepper and set side. Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives. Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 mintues. Bake until the pudding s are set and the tops are nicely browned and puffed, 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the pudding from the pan, running a paring knife around the edge of the puddings if they stick.

INDIVIDUAL SAVORY HORSERADISH BREAD PUDDINGS

Steps:

• Position rack in center of oven and preheat oven to 400 degrees.
• Grease a 12 cup, nonstick muffin tin with the butter.
• In a 4 cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 teaspoons salt, and a few grinds of pepper and set aside.
• Portion half the bread cubes evenly among the 12 muffin cups. Portion half of the cheese and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives.
• Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes.
• Bake until the puddings are set and the tops are nicly browned and puffed, 18-22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.
• Can assemble puddings and refrigerate up to 6 hours before baking. Can also bake a day ahead, refrigerate, and reheat wrapped in foil, in a low oven.