These individual bread puddings are delicious and surprisingly easy to make. I found this wonderful recipe in the April 2014 edition of Cooking Light magazine. Even though this recipe was first printed in the spring, I decided that it would be a great autumn dish. These puddings have a bread stuffing feel to them, just with lots of cheese! You can also make this dish vegetarian (see tips) if desired. You can serve with a simple green salad to round out this meal. These puddings can be a lovely brunch, lunch, or even supper - you really can't go wrong!
You can make these vegetarian by omitting the bacon and using vegetable stock instead of the chicken stock. You may also add sliced mushrooms if desired.
You can use low-fat or whole milk. I used whole milk, and it turned out really great! If you want to use low-fat, I suggest 1% to 2% low-fat milk.
Total time is 45 minutes.
Click here for a printable version of this recipe.
Here is a lovely quiche that I created when I needed to use some leftover roasted salmon. The combination of leek, asparagus, and salmon is perfect for spring! This dish makes for a lovely luncheon or a special occasion like Mother's Day. I like to serve it with a fresh green salad with a French vinaigrette. This quiche is simple but elegant.
My favorite way to make this quiche is with fresh salmon that has been oven roasted. During spring when salmon is in season, I always buy extra to use in recipes like this one!
To test the quiche to see if it is done, simply insert a butter knife about 1/2 inch deep into the center of the quiche. If it comes out clean, it is finished.