Smoked Mozzarella Bread Puddings

Oxmoor House
The tang of sourdough meets smoked mozzarella cheese in these savory bread puddings that simmer on the stovetop, keeping your oven free to roast the rest of the meal.
6 servings


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9 slices day-old sourdough bread
1 1/2 cups buttermilk
5 egg yolks
1 medium leek, cleaned and sliced
3 tablespoons butter or margarine
1 cup whipping cream
1 cup (4 ounces) shredded smoked mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon pepper


Remove crust from bread; reserve crust for other uses. Cut bread slices in half and place in an 11" x 7" baking dish.

Whisk buttermilk and egg yolks; set aside. Saute sliced leek in butter in a small skillet over medium heat until tender. Remove from heat; cool. Combine buttermilk mixture, leek, cream, mozzarella cheese, salt, and pepper. Pour over bread. Let stand 20 minutes.

Layer spoonfuls of bread and leek mixture into six (6-ounce) greased ramekins. Place ramekins in a roasting pan, and add hot water to pan to depth of 1 1/2". Place roasting pan over 2 burners; cover completely with heavy-duty aluminum foil, and cook over medium heat 1 hour or until bread puddings are set. Remove ramekins from roasting pan. Broil just before serving to brown tops, if desired.

Created date

October 2003