Individual Savoury Bread Puddings

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.

• Ready In: 50 mins
• Serves: 6
• Yields: 6 puddings

Ingredients

• 4  slices  stale bread, broken into pieces
• 2  cups milk
• 2  cups  shredded  old cheddar cheese
• 1⁄4 cup  chopped red bell pepper
• 1⁄4 cup  chopped green bell pepper
• 4  eggs, separated
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄4 teaspoon salt

Directions

1. In a food processor or blender, whirl bread to make 2 cups soft breadcrumbs.
2. In large bowl, combine bread crumbs, milk, Cheddar, peppers, egg yolks, mustard and Worcestershire.
3. 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.
4. 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.