Individual Savoury Bread Puddings 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.

HERBED BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, beat the eggs to a homogeneous mixture. Whisk in the milk, cream, gruyere and cayenne. Sprinkle the mixture with salt. Toss in the herbs and bread and let sit for 1 hour. Spray the muffin tin with nonstick spray and divide the cream-bread mixture into 6 individual portions. Place the muffin tin on a sheet tray and bake for 30 to 35 minutes. Check halfway through the baking process and rotate the tray.
• Let the puddings rest for 10 minutes before serving. Serve warm or at room temperature.

FRENCH ONION SOUP BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease six 8-ounce ramekins with butter and set aside on a rimmed baking sheet.
• Cut six 1/2-inch thick slices from the baguette and place them on the baking sheet. Cut the remaining baguette into 1/2-inch cubes (you should have about 4 1/2 cups) and spread them out on the same baking sheet. Bake, tossing the cubes and flipping the slices halfway through, until lightly browned, about 15 minutes.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onions, thyme, 1 teaspoon salt and a generous amount of black pepper and cook, stirring occasionally, until the onions begin to soften, about 6 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are very soft and caramelized, 35 to 40 minutes. Add the wine, turn the heat to medium-high, bring to a boil and cook until the wine has evaporated, about 5 minutes. Add 2 cups water and the bouillon cube and stir until the cube dissolves. Bring the mixture to a boil and let cook until thickened slightly, about 5 minutes.
• Whisk together the heavy cream, chives, eggs and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup bread cubes to each ramekin, sprinkle each with 1/4 cup Gruyere and top each with 1/4 cup bread cubes. Pour the egg mixture over the top. Divide the onion mixture among the ramekins. Top each ramekin with a slice of bread and 3/4 cup Gruyere.
• Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Let stand 5 minutes before serving.

IRISH BREAD PUDDING - SAVOURY BREAD PUDDING

Steps:

• In a skillet, heat oil over medium-high.
• Add butter, heating until butter is slightly foaming
• Add onion slices, stirring to coat with oil, then spread in an even layer.
• Reduce heat to medium, and cook onions for 10 minutes, stirring occasionally, until brown and caramelized.
• Reduce heat to low and allow to sit while you assemble the pudding
• Preheat oven to 350° Butter an 8" casserole dish
• Put bread cubes in an even layer on a baking sheet and put into the oven for 15 minutes to toast, while you continue with the recipe.
• In a medium bowl, combine eggs, beer, cream, cayenne and mustard
• Remove onions from heat. In the casserole dish, toss together the toasted bread cubes, 3 cups of the cheese, and onions, spreading evenly.
• Pour beer mixture over the bread mixture. With a spoon, make sure all the bread is combined with the liquid
• Bake 45 minutes, or until a knife inserted into the center comes out clean, and the top is golden and crisp
• Spread remaining 1 cup cheese over the top. Bake 5 minutes more, until cheese is just melted.
• Remove from oven and allow to cool 10 minutes before serving. Garnish with parsley.

INDIVIDUAL SAVOURY RABBIT PUDDINGS - FROM LEFTOVER ROAST

Steps:

• Preheat oven to 210°C.
• If you are using a traditional metal muffin tray grease it then preheat for 10 minutes prior to baking.
• Prepare the french stick by cutting into 8 rounds, then in a separate bowl crack eggs, whisk them together and then whisk the milk inches.
• Soak the bread rounds in the egg mixture until completely drenched, about 20 minutes, like french toast.
• Combine rabbit and veggies in a bowl, slowly add cream to coat and make a dry sauce.
• Add the diced chile.
• When the bread rounds in the egg mixture are ready,.
• Cut the puff pastry into 9cm diameter rounds, or wide enough to cover the bottom and sides of each muffin hole to just a little below the rim.
• Fill with the rabbit mixture to the puff pastry line.
• Place the bread in the egg mixture on top of each pudding and push them firmly down into the rabbit mixture.
• Bake for 20 minutes or until top of bread is dark gold and crispy.
• The puddings are moist but don't have any sauce in the centre so I served them with a mushroom sauce which was absorbed beautifully by the rabbit puddings. Serve as a main with sauce and veggies, or appetizer just with the sauce. This looks different, and your guests will be excited to try them, a great and inexpensive way to use up leftovers.
• Serve with a creamy chardonnay.

SAVOURY BREAD AND CHEESE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
• Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
• Bake for 20 minutes or until golden brown, checking frequently.

SAVORY TOMATO BREAD PUDDINGS

Steps:

• Preheat oven to 400°F.
• In a small saucepan simmer tomatoes, brown sugar, Worcestershire sauce, and cayenne, stirring, 5 minutes.
• In a bowl drizzle butter over bread squares and toss to coat. Divide bread squares between two 1-cup soufflé dishes or custard cups and top each serving with half of tomato mixture.
• Bake tomato puddings in middle of oven 20 minutes.

SAVOURY TOMATO BREAD PUDDINGS

Steps:

• Preheat oven to 350°F.
• Combine bread cubes, feta cheese and Parmesan cheese in a large bowl; set aside.
• Heat oil in a medium saucepan over medium heat. Add onion and sauté until softened, about 3 minutes. Add sun-dried tomatoes, garlic and anchovy paste; sauté for 3 minutes. Add milk and cream; stir to combine. Bring to a simmer. Remove from heat and cool slightly.
• Gradually add beaten eggs to milk mixture, whisking constantly until blended. Pour egg mixture over bread cube mixture and stir gently to combine. Divide mixture among 18 greased muffin cups.
• Bake until golden brown and a knife inserted in centres comes out clean, about 25 - 30 minutes. Let stand for 5 minutes before serving.

INDIVIDUAL POTATO PUDDING (ONCE A MONTH COOKING)

Steps:

• Peel and grate the potatoes.
• Allow to drain.
• Discard the water.
• Combine the potatoes, onions, eggs, flour, salt baking powder, pepper and butter together in a bowl.
• Spoon into greased medium sized muffin tins.
• Fill to the top.
• Bake at 375F for 1 hour until brown and crusty.
• Allow to stand on counter for a few minutes, then run a knife around the edge to loosen from the tin.
• Freeze.
• To serve, reheat until warmed through in a 350F oven.

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.