1 hour ago
Tuesday, March 2, 2010
I needed something quick and delicious to go with my roast turkey and I remembered these little savory bread puddings from Kat's blog way back when.
Savory Bread Puddings: (for 4 individual puddings)
First, chop or slice a medium onion w/ some garlic and saute in olive oil for a few minutes until translucent. This was my filling.
Butter 4 slices of bread. Any bread will do, but I like to use good Italian crusty panella slices.
Spread some Dijon mustard on the other side of each slice of buttered bread.
Grease 4 ramekins or muffin tin.
Make the custard by whisking 2/3 cup of whole milk or heavy cream w/ 2 eggs.
Add salt & pepper and a fresh herb of your choice. I used chopped rosemary.
Place a slice of the buttered bread, buttered side down, in each ramekin and place a tablespoon of the onion garlic filling in the middle of the bread.
Fold over the ends of the bread to make a tight package. It may take some doing, but try and fit them snugly in the ramekins so they don't open up.
(The last time I used 2 slices of bread in each ramekin, but I was under pressure, and had limited time).
Divide the custard into 4 portions and carefully pour over the bread puddings.
Press down with a spoon so the custard soaks up the bread slices.
Place the ramekins on a baking sheet and bake about 40-45 minutes in a 375F oven until puffed up and top is brown.
While in the oven, I spooned some of the turkey juices over the bread puddings in the oven while they were baking, sort of like Yorkshire puddings!
Let cool a minute and spoon out bread puddings and plate.
The possibilities are endless. The last time I put some prosciutto in the middle with the garlic and onions, and I think next time I will saute some leeks and mushrooms!
These are the BEST!