Best 6 Horseradish Bread Puddings Recipes

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Are you ready to embark on a culinary adventure that will tantalize your taste buds? Welcome to the world of horseradish bread puddings, a unique and delectable treat that combines the piquant heat of horseradish with the comforting warmth of bread pudding. In this comprehensive article, we will take you on a journey through the world of horseradish bread puddings, exploring its history, variations, and most importantly, providing you with the best recipes to create this extraordinary dish at home. Whether you are a seasoned chef or an enthusiastic home cook, this article will guide you through the steps of making horseradish bread puddings that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

INDIVIDUAL SAVORY HORSERADISH BREAD PUDDING



INDIVIDUAL SAVORY HORSERADISH BREAD PUDDING image

Categories     Bread     Bean     Side     Christmas

Yield 12 Individual Puddings

Number Of Ingredients 8

2 tsp. unsalted butter, softened
1 1/4 cups heavy cream
6 large eggs, at room temperature
1/4 cup prepared white horseradish
Koshersalt and freshly ground black pepper
3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5 slices), with crusts
1 cup freshly grated Parmigiano-Reggiano
3 Tbs. thinly sliced fresh chives

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.

BREAD PUDDING



Bread pudding image

This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 2h

Yield Cuts into 9 squares

Number Of Ingredients 10

500g white or wholemeal bread
500g/1lb 2oz mixed dried fruit
85g mixed peel
1½ tbsp mixed spice
600ml milk
2 large eggs, beaten
140g light muscovado sugar
zest 1 lemon (optional)
100g butter, melted
2 tbsp demerara sugar

Steps:

  • Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
  • Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
  • Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
  • Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
  • Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
  • Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

Nutrition Facts : Calories 510 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 67 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.15 milligram of sodium

HORSERADISH YORKSHIRES



Horseradish yorkshires image

Flavour Yorkshire puddings with fresh horseradish for an extra-special side dish. They're perfect for Christmas dinner or to accompany a Sunday roast

Provided by Good Food team

Categories     Side dish

Time 25m

Number Of Ingredients 6

4 eggs
4 tsp English mustard powder
140g plain flour
200ml milk
45g fresh horseradish, peeled and coarsely grated
vegetable oil for the tin (or use reserved beef dripping from your roast)

Steps:

  • Heat the oven to 230C/210C fan/gas 8. Whisk the eggs, mustard powder and flour together, then gradually whisk in the milk until smooth. Stir in the horseradish.
  • Drizzle oil into two 12-hole muffin tins until the base of each hole is just coated. Heat in the oven for 5-10 mins, then divide the batter between the holes - it should sizzle and foam at the edges. Bake for 15 mins until risen and golden.

Nutrition Facts : Calories 69 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

SARAH'S SAVOURY BREAD AND CHEESE PUDDING



Sarah's Savoury Bread and Cheese Pudding image

A savory pudding made with sliced white bread, eggs, Cheddar and Parmesan cheeses, and anything else you may want to chuck in!! This is a very nice light dish. Ideal as an evening meal, or even a breakfast with a difference! Optional: Add grilled chopped bacon, mushrooms, ham, tomato, or anything else you can think of!

Provided by Sarah Jayne Davies

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 2

Number Of Ingredients 6

4 slices white bread
2 slices Cheddar cheese
2 eggs, beaten
⅛ cup milk
salt and pepper to taste
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 380.3 calories, Carbohydrate 27.3 g, Cholesterol 228 mg, Fat 19.9 g, Fiber 1.2 g, Protein 22.5 g, SaturatedFat 10.2 g, Sodium 783.9 mg, Sugar 3.5 g

ROAST BEEF WITH YORKSHIRE PUDDING AND HORSERADISH SAUCE



Roast Beef With Yorkshire Pudding and Horseradish Sauce image

Make and share this Roast Beef With Yorkshire Pudding and Horseradish Sauce recipe from Food.com.

Provided by Lostfairy

Categories     Roast Beef

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 1/2 kg sirloin beef
black pepper
125 g plain flour
1/2 teaspoon salt
2 eggs
1/2 pint milk
1 tablespoon cold water
60 g horseradish root, shredded
1/4 pint double cream
1 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons white wine vinegar

Steps:

  • Put the beef in a roasting tin, without adding fat. Sprinkle with pepper. Roast in a hot oven at 220 C / 425 F for 15 minutes. Lower the heat to 190 C / 375 F for the rest of the cooking time, allowing 15 minutes per 500g / 1lb. Baste the mean frequently with pan juices. The beef should be served underdone and left to rest 15 minutes before carving.
  • To make the Yorkshire pudding, sieve the flour and the salt together in a mixing bowl. Add the eggs and stir. Add half the milk slowly and stir until the mixture is smooth. Add the remaining milk slowly and beat the batter well, then beat in the cold water. About 15 minutes before the beef is ready, pour 2 tbsp of its fat into a 25cm / 10" square tin. Put the tin in the oven, and when the fat is sizzling hot, pour in the pudding batter and bake it at the top of the oven for 30 minutes. (The meat should be removed 15 minutes earlier to rest before carving). The pudding should be well risen, puffy, crisp and brown on the top and bottom, and should be served cut in square straight from the in in which it was baked.
  • To make the horseradish sauce, whip the cream until it forms stiff peaks, and fold in the horseradish, sugar, mustard, salt, pepper and vinegar. Serve cold.

Nutrition Facts : Calories 877, Fat 58.9, SaturatedFat 24.8, Cholesterol 287.3, Sodium 498.1, Carbohydrate 18.2, Fiber 0.8, Sugar 0.7, Protein 64.6

INDIVIDUAL SAVORY HORSERADISH BREAD PUDDINGS



Individual Savory Horseradish Bread Puddings image

Make and share this Individual Savory Horseradish Bread Puddings recipe from Food.com.

Provided by KathyP53

Categories     Breads

Time 1h15m

Yield 12 bread puddings

Number Of Ingredients 9

2 teaspoons unsalted butter, softened
1 1/4 cups heavy cream
6 large eggs, at room temperature
1/4 cup prepared horseradish
kosher salt
fresh ground black pepper
5 slices white bread, with crusts cut in small dice (use Peperridge Farm Original)
1 cup freshly grated parmigiano-reggiano cheese
3 tablespoons thinly sliced fresh chives

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.

Nutrition Facts : Calories 185.9, Fat 14.5, SaturatedFat 8.1, Cholesterol 146.2, Sodium 244.2, Carbohydrate 7, Fiber 0.4, Sugar 1.1, Protein 7.1

Tips:

  • Use fresh horseradish: Fresh horseradish has a stronger flavor than prepared horseradish, giving your bread pudding a more pronounced kick. Grate your horseradish just before using it for the best flavor.
  • Don't overmix the batter: Overmixing the batter will make the bread pudding tough. Mix just until the ingredients are combined.
  • Use a variety of bread: You can use any type of bread for bread pudding, but a combination of white and whole wheat bread works well. You can also use stale bread or bread cubes that have been frozen and thawed.
  • Add mix-ins: Feel free to add mix-ins to your bread pudding, such as raisins, nuts, or chocolate chips. You can also add a drizzle of maple syrup or honey for sweetness.
  • Bake the bread pudding until it is set: The bread pudding is done baking when a toothpick inserted into the center comes out clean. The top of the bread pudding should be golden brown.

Conclusion:

Horseradish bread pudding is a delicious and unique dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its creamy texture, slightly spicy flavor, and warm aroma, horseradish bread pudding is sure to be a hit with your family and friends. So next time you are looking for a new dessert to try, give horseradish bread pudding a try. You won't be disappointed.

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