Best Individual Garlic Rye Bread Puddings Recipes

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.

SAVORY BREAD PUDDING WITH KALE AND MUSHROOMS

Steps:

• Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
• If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
• Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat.
• Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish.
• Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
• Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.

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.

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.

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 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.

REUBEN BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, toss bread cubes with butter. Stir in corned beef, sauerkraut and 1/2 cup cheese; transfer to a greased 11x7-in. baking dish., In same bowl, whisk eggs, milk, salad dressing, mustard and pepper; pour over top. Bake, uncovered, 30 minutes. Sprinkle with remaining cheese. Bake until top is golden and a knife inserted in the center comes out clean, 5-7 minutes longer.

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.