Individual Savoury Bread Puddings

Submitted by 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."

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 6 puddings
• Serves: 6

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.

Reviews

[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.

 

[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!