Baking with Dorie: Little Bread Puddings

Baking with Dorie: Little Bread Puddings
You can never have too many side dish recipes, so give Baking with Dorie: Little Bread Puddings a try. This recipe serves 8. One portion of this dish contains approximately 5g of protein, 15g of fat, and a total of 302 calories. A mixture of egg yolks, eggs, plump prunes, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

1
Pour the milk, cream and brown sugar into a medium-sized saucepan. Tap the allspice berries with the back of a heavy knife to bruise them slightly and add the berries to the pot. Bring the mixture to the boil, stirring to dissolve the sugar.
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Allspice BerriesAllspice Berries
Brown SugarBrown Sugar
BerriesBerries
CreamCream
SugarSugar
MilkMilk
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Sauce PanSauce Pan
KnifeKnife
PotPot
2
Remove from heat, cover and steep for 10 minutes.
3
Center a rack in the oven and preheat the oven to 375°F. Butter eight 6-ounce custard cups or ramekins.
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CustardCustard
ButterButter
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RamekinRamekin
OvenOven
4
Cut the bread into 1/2-inch dice and put the pieces in a mixing bowl.
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BreadBread
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Mixing BowlMixing Bowl
5
Add the prunes, tossing to combine. Divide the bread and prune mixture evenly among the ramekins.
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PrunesPrunes
BreadBread
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RamekinRamekin
6
Put the eggs, yolks and vanilla in a measuring cup with a spout or in a mixing bowl; whisk to blend. Strain the steeped milk into the eggs, whisking all the while. (Discard the allspice berries.)
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Allspice BerriesAllspice Berries
VanillaVanilla
Egg YolkEgg Yolk
EggEgg
MilkMilk
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Measuring CupMeasuring Cup
Mixing BowlMixing Bowl
WhiskWhisk
7
Pour about 1/3 cup of custard into each ramekin. Push the bread down into the custard with a spoon.
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CustardCustard
BreadBread
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RamekinRamekin
8
Add more custard slowly until the cups are filled.
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CustardCustard
9
Let stand for 10 minutes, so the bread can absorb the custard.
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CustardCustard
BreadBread
10
Sprinkle the granulated sugar over the tops of the puddings.
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Granulated SugarGranulated Sugar
11
Place the ramekins in a large roasting pan. Fill the pan with enough warm water to come halfway up the sides of the ramekins.
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WaterWater
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Roasting PanRoasting Pan
RamekinRamekin
12
Bake for 20 to 25 minutes, or until a knife inserted near the center a pudding comes out clean and the tops are puffed and golden (puffed is important here).
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OvenOven
KnifeKnife
13
Remove the puddings to a rack to cool.
14
Serving: These can be served warm, after cooling for about 20 minutes, at room temperature or chilled; each has its admirers.
15
Storing: Covered, the puddings will keep overnight in the fridge.
DifficultyHard
Ready In45 m.
Servings8
Health Score2
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