Individual Savory Horseradish Bread Pudding – a delicious recipe with unsalted butter, heavy cream, eggs, Koshersalt, white sandwich bread, chives. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position a rack in the center of the oven and heat the oven to 400F. Grease a 12-cup nonstick muffin tin with butter.
2
In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in horseradish, 1tsp. salt, and a few grinds of Pepper and set side.
3
Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives.
4
Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 mintues.
5
Bake until the pudding s are set and the tops are nicely browned and puffed, 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the pudding from the pan, running a paring knife around the edge of the puddings if they stick.
631
kcal
Calories
50
g
Fat
15
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tsp. unsalted butter, softened, 1 1/4 cups heavy cream, 6 large eggs, at room temperature, 1/4 cup prepared white horseradish, and more.
Yes, Individual Savory Horseradish Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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