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1
Preheat oven to 210u00b0C.
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2
If you are using a traditional metal muffin tray grease it then preheat for 10 minutes prior to baking.
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3
Prepare the french stick by cutting into 8 rounds, then in a separate bowl crack eggs, whisk them together and then whisk the milk inches.
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4
Soak the bread rounds in the egg mixture until completely drenched, about 20 minutes, like french toast.
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5
Combine rabbit and veggies in a bowl, slowly add cream to coat and make a dry sauce.
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6
Add the diced chile.
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7
When the bread rounds in the egg mixture are ready,.
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8
Cut the puff pastry into 9cm diameter rounds, or wide enough to cover the bottom and sides of each muffin hole to just a little below the rim.
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9
Fill with the rabbit mixture to the puff pastry line.
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10
Place the bread in the egg mixture on top of each pudding and push them firmly down into the rabbit mixture.
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11
Bake for 20 minutes or until top of bread is dark gold and crispy.
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12
The puddings are moist but don't have any sauce in the centre so I served them with a mushroom sauce which was absorbed beautifully by the rabbit puddings. Serve as a main with sauce and veggies, or appetizer just with the sauce. This looks different, and your guests will be excited to try them, a great and inexpensive way to use up leftovers.
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13
Serve with a creamy chardonnay.
