Individual Savoury Rabbit Puddings - from Leftover Roast

READY IN: 50mins
YIELD: 8 puddings


  • 1
    day old French roll, sliced into 1 . 5 inch thick rounds
  • 3
    eggs, free range
  • 12
    cup milk, full cream
  • 1 12
    cups rabbit, roasted meat, roughly chopped
  • 23
    cup vegetables, leftover roughly chopped I used onion & potato
  • 12
    cup double cream
  • 1
    birds eye chile, thinly sliced
  • 2
    sheets puff pastry


  • Preheat oven to 210°C.
  • If you are using a traditional metal muffin tray grease it then preheat for 10 minutes prior to baking.
  • Prepare the french stick by cutting into 8 rounds, then in a separate bowl crack eggs, whisk them together and then whisk the milk inches.
  • Soak the bread rounds in the egg mixture until completely drenched, about 20 minutes, like french toast.
  • Combine rabbit and veggies in a bowl, slowly add cream to coat and make a dry sauce.
  • Add the diced chile.
  • When the bread rounds in the egg mixture are ready,.
  • Cut the puff pastry into 9cm diameter rounds, or wide enough to cover the bottom and sides of each muffin hole to just a little below the rim.
  • Fill with the rabbit mixture to the puff pastry line.
  • Place the bread in the egg mixture on top of each pudding and push them firmly down into the rabbit mixture.
  • Bake for 20 minutes or until top of bread is dark gold and crispy.
  • The puddings are moist but don't have any sauce in the centre so I served them with a mushroom sauce which was absorbed beautifully by the rabbit puddings. Serve as a main with sauce and veggies, or appetizer just with the sauce. This looks different, and your guests will be excited to try them, a great and inexpensive way to use up leftovers.
  • Serve with a creamy chardonnay.