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.
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READY IN: 50mins
SERVES: 6
YIELD: 6 puddings
UNITS: US
INGREDIENTS
Nutrition- 4slices stale bread, broken into pieces
- 2cups milk
- 2cups shredded old cheddar cheese
- 1⁄4cup chopped red bell pepper
- 1⁄4cup chopped green bell pepper
- 4
- 1teaspoon Dijon mustard
- 1⁄2teaspoon Worcestershire sauce
- 1⁄4teaspoon salt
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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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