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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.


  • 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