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.
The first time that I saw a clafoutis was at a little French café in Santa Fe, New Mexico. I remember thinking, "I don't know what it is, but I want it." The clafoutis that I had in that café was beautiful, sweet, and simplistic. Clafoutis are traditionally made sweet with fresh fruit. Cherries are the usual choice of fruit, but you might see any type in this classic French dish. I decided to do a savory one as I have a lot of tomatoes from my garden that I needed to use. The recipe is simple, and you can change it according to your tastes. If you can make pancake batter, then you can make a clafoutis.
You can use any mature cheese such as: gruyere, mature comté, or cheddar.
The recipe calls for cherry tomatoes, but any small tomato will do. I used small Roma tomatoes from my garden, and the results were lovely.
You can also use different herbs too. The next time I make this, I will use a thyme and chive combination. Some herbs to c...
If you love bacon and cheddar cheese, you are going to love this savory pie! I have had this recipe for many years. I do not know where I got it, but I am very glad that I have it! Bacon and cheddar cheese compliment each other (taste-wise), so they are perfect in this pie. I like to say that everything is better with pie! (I certainly think so.)
This bacon cheddar pie tastes good and works for any meal - breakfast, lunch, or dinner. You can even eat it as a snack if you want. It is an easy meal for company when served with either fresh fruit or salad (depending on the time of day). When I make a sweet pie using my water whipped pastry shell (click 'pastry shell' to go to that blog post), I often use the extra shell for this recipe. Here is the perfect pie recipe for those bacon and cheddar cheese lovers! Enjoy!
Some helpful tips before you start:
1. The way I scald the milk is by pouring the milk in a small saucepan o...