Individual Savory Horseradish Bread Puddings

Individual Savory Horseradish Bread Puddings
Photo by Scott Phillips


  • 3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5 slices), with crusts
  • ¼ cup prepared white horseradish
  • Kosher salt and freshly ground black pepper
  • 1-¼ cups heavy cream
  • 3 Tbs. thinly sliced fresh chives
  • 6 large eggs, at room temperature
  • 2 tsp. unsalted butter, softened
  • + 1 more ingredients
    • 1 cup freshly grated Parmigiano-Reggiano

Position a rack in the center of the oven and heat the oven to 400°F. 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 tsp. salt, and a few grinds of pepper and set aside.Portion half of the bread...

View full recipe at Fine Cooking


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