A cross between a souffle and a bread pudding is a special way to serve eggs without fussing. Try a dollop of salsa on these puffed puddings. Suggested accomaniment: spinach salad with orange segments, and slices of smoked ham. Tip: To make ahead - After step 3, cover and refrigerate for up to 18 hours.
Provided by Cecily Parsley
Categories High In...
Time 50m
Yield 6 puddings, 6 serving(s)
Number Of Ingredients 9
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.
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Zandiles Sithole
[email protected]Yum!
Or Life
[email protected]This was a great way to use up leftover bread! I had some stale sourdough that I cubed and used in this recipe. I also added a few slices of cooked bacon and some chopped green onions. It was a hit!
Bisrat Gizaw
[email protected]My family loved this recipe! When I made it, I used a combination of sharp cheddar and Gruyère cheeses for a more complex flavor. I also added a handful of chopped fresh thyme to the bread cubes before baking. Turned out great!