Marc Thuets Individual Bread Puddings Recipes

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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 FOR 40



Bread Pudding for 40 image

This homey, comforting dessert is a favorite of Loretta Dressel of Nathrop, Colorado. The texture is neither soggy nor dry, and the lemony sauce drizzled on top is delightful. -Loreta Dressel, Nathrop, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 40 servings (7-1/2 cups sauce).

Number Of Ingredients 17

16 large eggs, lightly beaten
12 cups whole milk
1 cup butter, melted
3 cups sugar
4 teaspoons salt
4 teaspoons vanilla extract
2 teaspoons ground cinnamon
4 loaves (1 pound each) day-old white bread, cubed
4 cups raisins
LEMON SAUCE:
3 cups sugar
6 tablespoons cornstarch
Dash salt
2 cups cold water
1-1/2 cups lemon juice
6 tablespoons butter, cubed
3 tablespoons grated lemon zest

Steps:

  • In several large bowls, combine the eggs, milk and butter. Whisk in the sugar, salt, vanilla and cinnamon until combined. Gently stir in bread cubes and raisins. , Transfer to four well-greased 13x9-in. baking dishes. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in water and lemon juice until smooth. Bring to a boil; cook and stir for 10 minutes or until thickened. Remove from the heat. Stir in butter and lemon zest until blended. Serve warm with bread pudding.

Nutrition Facts :

BREAD PUDDING FOR TWO



Bread Pudding For Two image

THIS tried-and-true dessert was printed in a cookbook published by a local organization. I have made a few changes, and it has become one of our favorite desserts. I like to eat mine warm with a dollop of whipped cream...but my husband eats his cold with a scoop of ice cream! -Romaine Wetzel, Ronks, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 servings.

Number Of Ingredients 7

1-1/2 cups day-old buttered bread cubes (2 slices)
2 eggs
1 cup milk
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash salt

Steps:

  • Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.

Nutrition Facts : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 229mg cholesterol, Sodium 338mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 12g protein.

INDIVIDUAL RASPBERRY BREAD PUDDINGS



Individual Raspberry Bread Puddings image

Provided by Stuart O'Keeffe

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
1/4 cup granulated sugar
1 loaf brioche or challah bread
3 medium eggs plus 2 egg yolks
3/4 cup light brown sugar
1 cup heavy cream
1 cup half-and-half
1 teaspoon vanilla extract
8 ounces fresh or frozen raspberries
2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Steps:

  • For the bread pudding: Preheat the oven to 375 degrees F. Grease eight 6-ounce ramekins
  • with the butter and coat with the granulated sugar. Place the prepared ramekins on a baking sheet.
  • Cut the brioche loaf into cubes. Set aside.
  • Whisk together the eggs, egg yolks, brown sugar, cream, half-and-half and vanilla in a large bowl until well combined.
  • Toss the bread cubes into the egg mixture. Place a large spoonful of bread batter into the bottom of a ramekin, top with 2 to 3 berries (slightly push them into the mixture), then top with more batter and finally more raspberries. Repeat with the remaining ramekins.
  • Bake until the bread pudding has a slight bounce to it, 20 to 25 minutes.
  • Meanwhile, for the sweet cream: Combine the heavy cream, granulated sugar and vanilla in a cold large bowl and whisk until you achieve stiff peaks. Place in the fridge to keep cool.
  • Remove the bread puddings from the oven and let them cool down for a few minutes. Serve with a dollop of sweet cream.

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

BLUEBERRY BREAD PUDDINGS WITH LEMON CURD



Blueberry Bread Puddings With Lemon Curd image

Tart lemon curd tops individual bread puddings laced with berries. Fresh blueberries also work well in this recipe. Prepare the lemon curd while the puddings bake. Time includes minimum 30 minutes for chilling and 30 minutes for baking. From Cooking Light November 2002.

Provided by KelBel

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/4 cups 2% low-fat milk
1/2 cup sugar
1 1/2 teaspoons grated lemon rind
3 large eggs, lightly beaten
4 1/2 cups cubed French bread (about 8 ounces, 1/2-inch cubes)
cooking spray
1 1/2 cups frozen blueberries, divided
1/3 cup sugar
1 large egg, lightly beaten
1/4 cup fresh lemon juice
2 teaspoons butter

Steps:

  • To prepare puddings, combine first 4 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
  • Preheat oven to 350°.
  • Divide half of bread mixture evenly among 8 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with 3/4 cup berries. Divide remaining bread mixture among ramekins; top with 3/4 cup berries.
  • Cover each ramekin with foil. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center comes out clean.
  • To prepare lemon curd, combine 1/3 cup sugar and 1 egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 minutes or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk.
  • Place saucepan in a large ice-filled bowl for 5 minutes or until lemon curd cools to room temperature. Serve lemon curd over warm bread puddings.

Nutrition Facts : Calories 379.1, Fat 6.4, SaturatedFat 2.3, Cholesterol 111.3, Sodium 496.4, Carbohydrate 70.3, Fiber 3.2, Sugar 31.8, Protein 11

BEST EVER BREAD PUDDING



Best Ever Bread Pudding image

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Steps:

  • Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

MINI BOURBON BREAD PUDDINGS



Mini Bourbon Bread Puddings image

A simple bourbon glaze takes these individual bread puddings to new heights. Martha made this recipe on "Martha Bakes" episode 712.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 13

6 tablespoons unsalted butter, plus more for ramekins
3/4 pound brioche, cut into 1-inch pieces (4 1/2 cups)
1 cup heavy cream
1 cup milk
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
3 large eggs, lightly beaten
1/2 cup golden raisins
2 tablespoons unsalted butter
1 tablespoon bourbon
1/2 cup confectioners' sugar
1/4 cup heavy cream

Steps:

  • Make the puddings: Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter six 8-ounce ramekins (3 1/2-inch-by-2-inch); set aside.
  • Place bread in a large bowl. Add cream and milk and toss to soak. Set aside at room temperature.
  • In a medium saucepan, melt butter over medium heat. Remove from heat and add both sugars and vanilla; stir until smooth and well combined.
  • In a medium bowl, whisk eggs. Whisk in butter mixture until smooth and well combined. Add raisins and pour over bread, tossing until well combined.
  • Evenly divide bread mixture between prepared ramekins, making sure liquid covers the bread. Place ramekins on a rimmed baking sheet and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 20 minutes. Remove foil and continue baking until bread puddings are golden brown, about 20 minutes.
  • Make the glaze: Melt butter in a medium saucepan over medium heat. Remove from heat and add bourbon and confectioners' sugar, stirring until incorporated. Add cream and mix until smooth. Serve bread puddings with glaze. Bread pudding is best served warm but can be kept refrigerated, tightly covered, for up to 4 days.

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

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