Individual Savory Horseradish Bread Pudding


 This recipe serves


  • 2 tsp unsalted butter, softened Butter, without salt
  • 1 ¼ cups heavy whipping cream Cream, fluid, heavy whipping
  • 6 large eggs, at room temperature Egg, whole, raw, fresh
  • 1/4 cup prepared white horseradish
  • Kosher salt and freshly ground black pepper
  • 3 cups small-diced white sandwich bread, such as Pepperidge Farms Original ( about 5 slices) with crusts
  • 1 cup freshly grated Parmigiano-Reggiano
  • 3 tbsp thinly sliced fresh chives Chives, raw


Step 1

Position a rack in the centre of the oven and heat the oven to 400F. Grease a 12 cup nonstick muffin tin with the butter. In a 4 cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside. Portion half of the bread crumbs evenly among the muffin cups. Portion half of the cheese and half of the chives evenly among the cups. Repeat with the remaining bread, cheese and chives Whisk the custard again and carefully pour it into the muffin cups, disturbing it evenly. Refrigerate for at least 30 minutes. Bake until the puddings are set and the tops are nicely browned and puffed, 18- 22 minutes. Let cooling the pan, 20 minutes. Carefully remove the pudding from the pans, running a paring knife around the edge of the puddings if the stick.


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