Name: Individual Savoury Bread Puddings
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 puddings, 6 serving(s)
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

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Recipe by Cecily Parsley

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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:

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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

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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review by Jostlori

2/3/2015

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!

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review by Baby Kato

4/29/2014

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.

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photo by Baby Kato

4/29/2014

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photo by Baby Kato

4/29/2014

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creation by Cecily Parsley

10/18/2009

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.