Smoked Mozzarella Bread Puddings |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
The tang of sourdough meets smoked mozzarella cheese in these savory bread puddings that simmer on the stovetop, keeping your oven free to roast the rest of the meal. Ingredients:
9 slices day-old sourdough bread |
1 1/2 cups buttermilk |
5 egg yolks |
1 medium leek, cleaned and sliced |
3 tablespoons butter or margarine |
1 cup whipping cream |
1 cup (4 ounces) shredded smoked mozzarella cheese |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Remove crust from bread; reserve crust for other uses. Cut bread slices in half and place in an 11 x 7 baking dish.
2. Whisk buttermilk and egg yolks; set aside. Saute sliced leek in butter in a small skillet over medium heat until tender. Remove from heat; cool. Combine buttermilk mixture, leek, cream, mozzarella cheese, salt, and pepper. Pour over bread. Let stand 20 minutes.
3. Layer spoonfuls of bread and leek mixture into six (6-ounce) greased ramekins. Place ramekins in a roasting pan, and add hot water to pan to depth of 1 1/2 . Place roasting pan over 2 burners; cover completely with heavy-duty aluminum foil, and cook over medium heat 1 hour or until bread puddings are set. Remove ramekins from roasting pan. Broil just before serving to brown tops, if desired.
|
|