Individual Garlic Rye Bread Puddings Recipes

BREAD PUDDING FOR TWO

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.

INDIVIDUAL RASPBERRY BREAD PUDDINGS

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 BREAD PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• Position a rack in the center of the oven.
• Preheat the oven to 350 F.
• Butter four to six ramekins. Set the ramekins in a larger baking dish; set aside.
• In a medium saucepan, combine the half-and-half, 1/2 cup of brown sugar, and 2 tablespoons of butter; bring to a boil then reduce heat and simmer for a minute, until sugar is dissolved.
• Meanwhile, in a bowl, whisk the eggs and 1 tablespoon of vanilla extract until well blended. Whisk about 1/2 to 2/3 cup of the hot mixture into the eggs; add the egg mixture back into the saucepan and stir until well blended.
• Add the bread pieces and let them soak for a few minutes. If desired stir some raisins into the mixture or add a few raisins to some of the individual cups.
• Pour the bread pudding mixture into the prepared ramekins.
• Sprinkle each custard with cinnamon or nutmeg and gently stir into the mixture.
• Place the baking dish with ramekins in the oven and add about 1/4 to 1/2-inch of very hot water to the baking pan.
• Bake for 35 minutes, or until a knife inserted in center comes out clean.
• Gently loosen edge with a knife then unmold warm bread pudding onto plates.
• Drizzle with butterscotch sauce (below), a vanilla sauce, or your own favorite, if desired.
• In a heavy saucepan, combine the butter, 1 1/2 cups of brown sugar, and 1/3 cup of the heavy cream. Place the pan over low heat and cook, stirring, until the mixture is smooth.
• Increase the heat to medium-low. Cook, stirring, until the mixture begins to simmer. Continue cooking without stirring for 3 minutes.
• Remove the saucepan from the heat. Stir the remaining 1/2 cup of cream into the sauce mixture. Pour the sauce into another bowl or cup and stir in the vanilla extract.
• The sauce will thicken as it cools.

INDIVIDUAL GARLIC RYE-BREAD PUDDINGS

Steps:

• Cut bread into 1/2-inch cubes (5 cups). In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
• Lightly butter 12 non-stick 1/2-cup muffin cups.
• Mince garlic and mash to a paste with salt. In a small saucepan melt butter over moderate heat and stir in garlic paste. In a bowl toss together bread and garlic butter and divide evenly among muffin cups. In a bowl whisk together whole eggs, yolks, milk, cream, and pepper and ladle slowly and evenly over bread mixture. Chill puddings, covered, at least 1 hour and up to 8.
• Preheat oven to 350°F.
• Bake puddings in middle of oven until golden and puffed, about 40 minutes, and cool in cups on a rack 10 minutes (puddings will sink as they cool). Run a thin knife around side of each cup and lift puddings out with a fork. Serve puddings warm.

GARLIC BREAD PUDDINGS

Steps:

• In a saucepan scald the milk with the garlic, let the mixture stand off the heat for 15 minutes, and strain it through a sieve, discarding the garlic. In a bowl whisk together the whole eggs and the yolks, add the milk in a stream, whisking, and stir in the parsley, the salt, and pepper to taste. Divide the bread cubes among 8 well-buttered 1/3-cup muffin tins, ladle the custard mixture over them, dividing it evenly, and let the bread puddings stand for 10 minutes. The puddings may be prepared up to this point 8 hours in advance and kept covered and chilled. Bake the puddings in a preheated 350°F. oven for 45 minutes, or until they are golden brown and puffed. Let the puddings cool for 10 minutes (they will sink as they cool), run a thin knife around the side of each pudding, and lift the puddings out carefully with a fork. Serve the garlic bread puddings warm.

INDIVIDUAL SUMMER PUDDINGS

Steps:

• The day before you plan to serve the pudding, butter 8 (1-cup) ramekins and line them with plastic wrap. Cut the crusts off the bread and, using a round cutter the size of the interior of the bottom of the ramekin, cut out 16 bread disks. Lay 8 of them in the bottoms of the ramekins. Cut the rest of the bread in strips and line the walls of the ramekins. Reserve the remaining 8 disks.
• Sprinkle the gelatin over the cold water and let it soak to sponge for 5 minutes. In a saucepan, carefully combine the apple juice concentrate and all the berries. Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute. Immediately turn off the heat. Add the sponged gelatin to the berries mixture and stir to combine.
• Divide evenly by spooning the berries and their juice into the bread-lined ramekins. Cover with remaining bread disks. Place the ramekins on a sheet pan and cover them with plastic wrap. Place a second sheet pan on top of them and place a weight on it, like a 1/2 gallon juice can and chill overnight. The bread should become completely soaked with berry juice by the next day. These will keep for 2 days at this point.
• When ready to serve, whip the cream with an electric mixer at high speed until it forms soft peaks. Remove the puddings from the refrigerator and remove the plastic wrap on top. Carefully turn the pudding out onto dessert plates tugging on the plastic wrap lining if needed. Serve with whipped cream on top.

INDIVIDUAL MOCHACCINO BREAD PUDDINGS

Steps:

• Whisk the eggs and 1/3 cup sugar together in a large bowl. Whisk in the milk, 1 cup of heavy cream, espresso and vanilla. Transfer to a large measuring cup.
• Place four 1-cup oven-safe coffee cups or ramekins on a rimmed baking sheet. Grease cups with butter.
• Arrange 4 bread squares in the bottom of each cup, overlapping the pieces so they fit snugly. Sprinkle with 1 heaping tablespoon of the chocolate.
• Make a second layer using 4-5 bread pieces and top with remaining chocolate.
• Gently pour custard equally over the tops. Let set for 20 minutes.
• Preheat oven to 325 degrees F.
• Bake until pudding is set but still wobbly when shaken, 25-30 minutes. Remove from oven and cool for 30 minutes or to room temperature.
• Make topping by beating together sugar and cream until soft peaks form. Dollop atop puddings, dust with cocoa and serve immediately.

INDIVIDUAL SAVOURY BREAD PUDDINGS

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.

MINI BREAD PUDDINGS

Steps:

• Whisk together eggs, milk, and vanilla in large bowl. Stir in bread cubes and dried apple and/or dried cranberries.
• Line a 6-muffin pan with paper baking cups or spray with cooking spray.
• Spoon mixture into cups, filling to top.
• Bake in preheated 350F oven until knife inserted in center comes out clean, about 20 minutes.

MARC THUET'S INDIVIDUAL BREAD PUDDINGS

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.