Individual Mochaccino 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.

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.

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.

INDIVIDUAL SAVORY HORSERADISH BREAD PUDDINGS

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.

MINI BOURBON BREAD PUDDINGS

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.