Best 5 Individual Savoury Bread Puddings Recipes

SAVORY ROSEMARY BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
• Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
• Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
• Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).

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 SAVOURY BREAD PUDDINGS

Steps:

• In a food processor or blender, whirl bread to make 2 cups soft breadcrumbs.
• In large bowl, combine bread crumbs, milk, Cheddar, peppers, egg yolks, mustard and Worcestershire.
• In a separate bowl, beat egg whites until stiff peaks form. Fold into bread crumb mixture. Spoon into 6 greased 1-cup souffle dishes or into 8 greased 6-oz custard cups.
• Bake puddings in centre of 375° oven for 35 to 40 minutes for souffle dishes and 30 to 35 minutes for custard cups; or until puffed and golden brown on top. Serve immediately.

SAVORY BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
• Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
• Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
• Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
• To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.

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.