ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoked Mozzarella Bread Puddings

Yield 6 servings
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.

Ingredients

  • 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

How to Make It

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

  2. 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.

  3. 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.

Christmas with Southern Living 2000