- 6 eggs
- 1 cup milk
- 1 cup heavy cream
- 3/4 cup finely grated gruyere cheese
- Pinch cayenne pepper
- Kosher salt
- 1/4 cup finely chopped fresh herbs (I like a mixture of parsley, oregano and chives)
- 3 cups day-old bread, some of the crusts removed (if you are a crust person leave it all) and cut into 1/2-inch chunks
- Nonstick cooking spray
- Special equipment: 6-cup muffin tin
Preheat the oven to 325 degrees F.
In a large bowl, beat the eggs to a homogeneous mixture. Whisk in the milk, cream, gruyere and cayenne. Sprinkle the mixture with salt. Toss in the herbs and bread and let sit for 1 hour.
Spray the muffin tin with nonstick spray and divide the cream-bread mixture into 6 individual portions. Place the muffin tin on a sheet tray and bake for 30 to 35 minutes. Check halfway through the baking process and rotate the tray.
Let the puddings rest for 10 minutes before serving. Serve warm or at room temperature.