Herbed Bread Pudding

Name: Herbed Bread Pudding
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; Special equipment: 6-cup muffin tin

10 ingredients

10 steps

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
Special equipment: 6-cup muffin tin

Directions

1

Preheat the oven to 325 degrees F.
2

In a large bowl, beat the eggs to a homogeneous mixture.
3

Whisk in the milk, cream, gruyere and cayenne.
4

Sprinkle the mixture with salt.
5

Toss in the herbs and bread and let sit for 1 hour.
6

Spray the muffin tin with nonstick spray and divide the cream-bread mixture into 6 individual portions.
7

Place the muffin tin on a sheet tray and bake for 30 to 35 minutes.
8

Check halfway through the baking process and rotate the tray.
9

Let the puddings rest for 10 minutes before serving.
10

Serve warm or at room temperature.