Tuesday, March 2, 2010

Little Savory Bread Puddings

savory pudding2

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.
Set aside.

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!


MaryMoh said...

These look so cute and would be lovely to serve during parties. I love it.

The Japanese Redneck said...

Those are beautiful. Great side dish.

Claudia said...

I love savory. Craving them for breakfast.

kat said...

Thanks for reminding me of these. I have some stale bread & will whip some up to go with a roast chicken. Love the idea of adding the juices!

Ciao Chow Linda said...

What a clever idea and a great use for leftover bread too. I can see the possibilities are endless. What about a sweet version too with apples, cinnamon and raisins inside?

Cate O'Malley said...

I love a good savory bread pudding, and these look divine, printing now!

Elra said...

Savory bread pudding sounds delicious. I'd put prosciutto like you suggested.

Bob said...

Awesome, just awesome. I love this because I could easily make just two.

The Short (dis)Order Cook said...

I love doing bread pudding savory style. The individual servings are perfect. Working on a savory pudding for a dinner in a couple of weeks. Bread pudding just invites experimentaion and inspiration.

Maria said...

If they are the best, we must try them!

citronetvanille said...

Great idea! a savory pudding, looks crunchy from the outside and I'm sure the custard in the middle gives it a nice texture.

Proud Italian Cook said...

Nice! You don't have to make a huge pan,I like the individual servings and you could use up leftover bread! I made a savory tomato bread pudding a while back and it was really good too!

lisa said...

I've been loving savory bread puddings, and having individual servings is a great thing. These are so adaptable too. Very nice side dish!