Individual Savoury Bread Puddings

Individual Savoury Bread Puddings created by Baby Kato

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:
50mins
Serves:
Yields:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Cecily Parsley
Contributor
@Cecily Parsley
Contributor
"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."
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  1. Jostlori
    Just excellent! Made these at Baby Kato's recommendation as one of her favorites of 2014. I must agree. I followed the recipe exactly as posted and was very pleasantly surprised by the results. It's not exactly bread pudding, since the bread is whirled in the food processor, but this gives it a very light and airy texture and the taste is just phenomenal. We will definitely be seeing this on our dinner table again! BTW, this is a company-worthy side dish!
    Reply
  2. Baby Kato
    Wow, Cecily wow, what a great surprise this recipe was. One of my personal favorites here on the site and I've been a member for over 10 years. This was so good. It really is like a cross between a souffle and a bread pudding. I don't really enjoy bread pudding but loved this dish, it was light, airy, fluffy, flavorful and delicious. Great flavors and amazing textures. Made exactly as written and wouldn't change a thing. Made for Spring Pac 2014. Kudos to you for making it into my Favorites Cookbook for 2014.
    Reply
  3. Baby Kato
    Individual Savoury Bread Puddings Created by Baby Kato
    Reply
  4. Baby Kato
    Individual Savoury Bread Puddings Created by Baby Kato
    Reply
  5. Cecily Parsley
    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.
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