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Individual Savoury Bread Puddings

breads, desserts

4 slices stale bread; broken into pieces
2 cups milk
2 cups shredded old Cheddar cheese; about 8 ounces
1/4 cup (each) chopped sweet red and green pepper
4 eggs; separated
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt

Try a dollop of salsa on these puffed puddings. Accompany them with a spinach salad accented with orange segments, slices of smoked ham or bacon, and cranberry spritzers. In food processor or blender, whirl bread to make 2 cups crumbs. In large bowl, combine bread crumbs, milk, Cheddar cheese, red and green peppers, egg yolks, mustard and Worcestershire sauce. In separate bowl, beat egg whites with salt until stiff peaks form. Fold into bread crumb mixture. Spoon into 6 greased 1-cup soufflé dishes or into 8 greased 6-oz custard cups. (Make-ahead: Cover and refrigerate for up to 18 hours.) Bake puddings in centre of 375°F oven for 35 to 40 minutes for soufflé dishes, or 30 to 35 minutes for custard cups, or until puffed and golden brown on top. Serve immediately.

Contributor: Canadian Living - December, 1999

Yield: 6 puddings

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