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 3–4 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
- Preheat the oven to 400 degrees and use the butter to grease 6 muffin tins.
- 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.
- 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.
- 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!}
- 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