Horseradish Bread Puddings Recipes

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INDIVIDUAL SAVORY HORSERADISH BREAD PUDDINGS



Individual Savory Horseradish Bread Puddings image

Make and share this Individual Savory Horseradish Bread Puddings recipe from Food.com.

Provided by KathyP53

Categories     Breads

Time 1h15m

Yield 12 bread puddings

Number Of Ingredients 9

2 teaspoons unsalted butter, softened
1 1/4 cups heavy cream
6 large eggs, at room temperature
1/4 cup prepared horseradish
kosher salt
fresh ground black pepper
5 slices white bread, with crusts cut in small dice (use Peperridge Farm Original)
1 cup freshly grated parmigiano-reggiano cheese
3 tablespoons thinly sliced fresh chives

Steps:

  • Position rack in center of oven and preheat oven to 400 degrees.
  • 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 teaspoons salt, and a few grinds of pepper and set aside.
  • Portion half the bread cubes evenly among the 12 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, distributing it evenly. Refrigerate for at least 30 minutes.
  • Bake until the puddings are set and the tops are nicly browned and puffed, 18-22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.
  • Can assemble puddings and refrigerate up to 6 hours before baking. Can also bake a day ahead, refrigerate, and reheat wrapped in foil, in a low oven.

Nutrition Facts : Calories 185.9, Fat 14.5, SaturatedFat 8.1, Cholesterol 146.2, Sodium 244.2, Carbohydrate 7, Fiber 0.4, Sugar 1.1, Protein 7.1

CRUSTY ONION HORSERADISH & GARLIC BREAD LOAF



CRUSTY ONION HORSERADISH & GARLIC BREAD LOAF image

I created this crusty loaf of bread to go with my Beef and Vegetable Soup with Orzo pasta. I thought a crusty bread that did not require a lot of time to make would be an ideal compliment to the soup. I also thought that the onion garlic and horseradish flavors would be an added bonus with the soup. I was right, the bread...

Provided by Rose Mary Mogan

Categories     Other Breads

Time 1h

Number Of Ingredients 9

4 c all purpose flour ( i used white lily)
1 tsp salt
2 Tbsp sugar
1 large egg
2 c buttermilk
2 Tbsp prepared horseradish ( refrigerated section)
1 bunch chopped green onion tops only
1 tsp baking soda
1 Tbsp granulated garlic powder

Steps:

  • 1. Preheat oven to 450 degrees F. I made this crusty and flavorful bread loaf to compliment my Vegetable with Beef and Orzo Soup. It was a great addition to the soup. Spray a large shallow baking pan or cast iron skillet with non stick cooking spray and set aside till needed. Some of the ingredients used to make the bread loaf.
  • 2. Sift flour into a large bowl then make a well in the center of it adding the salt, sugar & baking soda.
  • 3. Then add the horseradish chopped green onion tops, granulated garlic, egg and buttermilk.
  • 4. Then with a spoon or by hand gradually begin to blend the spices into the flour mixture, with the wet ingredients until the dough comes together.
  • 5. Dough may tend to be a little sticky. Add enough extra flour just until it holds together. Then shape into desired shape and place on baking pan or in skillet. I chose to make it like a loaf this time. With a serrated knife make a long X across bread about 1 1/2 inches deep so that the steam can escape as the bread cooks.
  • 6. Bake in preheated 450 degrees F oven for 15 minutes then REDUCE THE TEMPERATURE TO 400 DEGREES AND CONTINUE TO BAKE FOR AN ADDITIONAL 30 MINUTES OR UNTIL BREAD SOUNDS HALLOW WHEN TAPPED ON THE BOTTOM.
  • 7. Remove from oven and spray with butter flavored cooking spray or brush top with softened butter if desired. I find it much easier to slice bread using an electric knife. Add softened butter while bread is warm if desired.

CORN PUDDING WITH CHIVES



Corn Pudding with Chives image

Savory corn pudding is a traditional Thanksgiving dish in many parts of the country. This one, from Lewis Morris of Princeton, New Jersey, is slightly sweet and seasoned with fresh chives.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h

Number Of Ingredients 8

3 packages (10 ounces each) frozen corn, thawed
3 cups milk
4 large eggs
1/3 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon ground nutmeg
Coarse salt
1/4 cup thinly sliced fresh chives

Steps:

  • Preheat oven to 350 degrees. In a blender, puree half the corn with 2 cups milk until almost smooth. In a large bowl, whisk eggs with sugar, flour, nutmeg, and 2 teaspoons salt; whisk in pureed corn mixture, along with remaining corn and 1 cup milk.
  • Pour mixture into a 9-by-13-inch (or other shallow 4-quart) baking dish; sprinkle with chives. Bake until golden brown around edges and very loosely set, 40 to 45 minutes. Let cool 5 to 10 minutes before serving.

MARC THUET'S INDIVIDUAL BREAD PUDDINGS



Marc Thuet's Individual Bread Puddings image

This is the recipe Marc Thuet, a reknowned Canadian chef, uses in his upscale Toronto restaurant, the Fifth. Serve with ice cream for an ultra-rich and luxurious dessert. Enjoy!

Provided by blucoat

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

butter
3 egg yolks
1/4 cup granulated sugar
1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
1 cup 35% cream
2 cups cubed day-old brioche bread (1/2 inch, or challah bread)
1/4 cup bittersweet chocolate chips
1/4 cup raisins (or dried bluberries)
1/4 teaspoon cinnamon

Steps:

  • Preheat oven to 250 degrees F. Butter four 1/2-cup ramekins and place into a deep roasting pan.
  • In bowl, whisk together egg yolks and sugar. Set aside. Slit vanilla bean in half lengthwise and remove seeds. In a small saucepan, over medium heat, combine seeds, bean, and cream and bring to a boil. (If using vanilla extract, add to cream after it comes to a boil.) Remove bean. Add a bit of hot cream to egg mixture, whisking constantly. Whisk in remaining cream in a slow, steady stream. Strain misture through a fine-mesh sieve.
  • Fill each ramekin half-way with bread. Sprinkle with raisins, chocolate chips, and half the cinnamon. Top with remaining brioche. Pour in cream mixture. Press tops lightly and let stand for 5 minutes or until bread has soaked up most of the cream mixture. Sprinkle with remaining cinnamon.
  • Place roasting pan in the oven and pour in enough water to come up halfway up the sides of the ramekins. Bake for 35 to 45 minutes or until liquid no longer seeps out of rims when tops are pressed. Remove ramekins from water bath and let cool for 10 minutes.
  • Run knife around inside of ramekins and invert onto individual plates. Serve with ice cream if desired.

Nutrition Facts : Calories 656.9, Fat 27.9, SaturatedFat 15.9, Cholesterol 190.8, Sodium 611.7, Carbohydrate 88.6, Fiber 4.5, Sugar 21, Protein 17.8

INDIVIDUAL SAVOURY BREAD PUDDINGS



Individual Savoury Bread Puddings image

A cross between a souffle and a bread pudding is a special way to serve eggs without fussing. Try a dollop of salsa on these puffed puddings. Suggested accomaniment: spinach salad with orange segments, and slices of smoked ham. Tip: To make ahead - After step 3, cover and refrigerate for up to 18 hours.

Provided by Cecily Parsley

Categories     High In...

Time 50m

Yield 6 puddings, 6 serving(s)

Number Of Ingredients 9

4 slices stale bread, broken into pieces
2 cups milk
2 cups shredded old cheddar cheese
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
4 eggs, separated
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt

Steps:

  • In a food processor or blender, whirl bread to make 2 cups soft breadcrumbs.
  • In large bowl, combine bread crumbs, milk, Cheddar, peppers, egg yolks, mustard and Worcestershire.
  • In a separate bowl, beat egg whites until stiff peaks form. Fold into bread crumb mixture. Spoon into 6 greased 1-cup souffle dishes or into 8 greased 6-oz custard cups.
  • Bake puddings in centre of 375° oven for 35 to 40 minutes for souffle dishes and 30 to 35 minutes for custard cups; or until puffed and golden brown on top. Serve immediately.

BREAD PUDDING II



Bread Pudding II image

My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!

Provided by ELLENMARIE

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h15m

Yield 12

Number Of Ingredients 8

6 slices day-old bread
2 tablespoons butter, melted
½ cup raisins
4 eggs, beaten
2 cups milk
¾ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  • In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  • Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.5 g, Cholesterol 70.3 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 139.6 mg, Sugar 19.2 g

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