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Holiday Side Dish Test: Individual Savory Horseradish Bread Pudding


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Description

An easy and tasty side dish for a gathering


Ingredients

Scale
  • 1 teaspoon unsalted butter, softened
  • 2/3 cup organic half-and-half
  • 3 large eggs, at room temperature
  • 1/8 cup prepared white horseradish (look for a good brand without HFCS)
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups small-diced sourdough bread, with crusts (about 34 slices)
  • 3/4 cup shredded Parmigiana-Reggiano (the recipe called for freshly grated, but the grocery store only had shredded.  Shredded worked fine…I’d probably use grated next time)
  • 1 1/2 tablespoons thinly sliced chives

Instructions

  1. Preheat the oven to 400 degrees and use the butter to grease 6 muffin tins.
  2. In a liquid measuring cup, thoroughly whisk the half-and-half and eggs.  Whisk in the horseradish, 1/2 teaspoon salt, and a few grinds of pepper and set aside.
  3. Portion half of the bread cubes evenly among the 6 muffin cups.  Then do the same with the cheese and chives.  Repeat with the remaining bread, cheese and chives.
  4. Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly.  Refrigerate for at least 30 minutes.  You can keep refrigerated for up to 6 hours.  {I did this step during Meghan’s nap.  I love recipes that you can do part of it ahead of time!}
  5. Bake until the puddings are set and the tops are nicely browned and puffed, 18-22 minutes.  I could have let mine brown and puff a little longer but it was dinner time and a hungry husband was waiting. 😉  Let it cool in the pan for a few minutes before serving.  Carefully remove the puddings from the pan.  I used a rubber spatula around the edges and they came out nicely.

Notes

Adapted from Fine Cooking magazine, December 2008/January 2009

  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 170
  • Sugar: 1g
  • Sodium: 237mg
  • Fat: 9.1g
  • Carbohydrates: 12.1g
  • Protein: 9.3g