Individual "Stuffing" Savory bread puddings
Individual "Stuffing" Savory Bread Puddings
Small bread puddings with all the flavor and texture of "stuffing".
2 Egg Yolks
1 Whole Egg
2 Cups Heavy Cream
1/2 Loaf French Bread
1/2 White or Yellow Onion, diced
2 Ribs Celery, diced
2 Tablespoons Poultry Seasoning Blend
2 Tablespoons Olive Oil
1/2 Cup Butter, melted
Salt and pepper
For the custard:
For the bread mix:
Prepare the custard:
In a medium bowl, whisk together the yolks, whole egg, and cream. Set aside.
Prepare the bread mix:
Grease the insides of 4 (6 ounce) ramekins with butter.
Preheat the oven to 350º F. Slice the bread into 1/2 pieces, leaving the crust on, and place in a large bowl. Toss with 1 tablespoon olive oil, 1/4 cup of the melted butter, and salt and pepper to taste. Place bread pieces in a single layer on a baking sheet and bake for 10-15 minutes until dried out and slightly toasted.
Meanwhile, saute the diced onion and celery in a saute pan over medium high heat with the remaining 1 tablespoon olive oil. Season with salt and pepper. Cook until just softened and scrape into the bowl you prepared the bread cubes in.
Add the toasted bread cubes, poultry seasoning, and remaining butter to the bowl with the sauteed vegetables. Pour in about 1/2 of the custard mixture and mix well to combine. Add salt and pepper to taste.
Pour the mixed bread and custard mixture into the four prepared ramekins. Add the remaining custard to each ramekin, allowing to settle between each addition.
Place the ramekins in a shallow baking pan and pour in boiling water halfway up the sides of the ramekins. Gently place in the oven and bake for about 30 minutes, until custard is just set.
If preparing ahead of time, the bread puddings can be reheated in the oven at 350º F covered for about 15 minutes. Otherwise, serve immediately.
You could actually do these "puddings" with any number of different seasoning blends...I like to add nutmeg to this blend...just a pinch.
- Chef Lisa Rembold