Herbed Bread Pudding
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 363
- Total Fat
- 28
- Saturated Fat
- 15
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 15
- Cholesterol
- 237
- Sodium
- 383
- Total: 1 hr 55 min
- Prep: 10 min
- Inactive: 1 hr 10 min
- Cook: 35 min
Ingredients
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
Directions
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.