Individual Savory Horseradish Bread Puddings

For this menu, you will need only 8 puddings, but you’ll have 4 extra for anyone who wants seconds.

• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  6 large eggs, at room temperature
  
  


• 
  
  1/4 cup prepared white horseradish
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5 slices), with crusts
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Grease a 12-cup nonstick muffin tin with the butter.

In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside.

Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives.

Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes.

Bake until the puddings are set and the tops are nicely browned and puffed, 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.

Warm Maple and Cinnamon Bread Pudding

Take the flavors of a coffee cake, apply them to a bread pudding, and you get this warming custard, reminiscent of French toast and perfect for brunch or dessert. For the best results, let the custard soak into the bread for at least 4 hours before baking.

• 
  
  Unsalted butter for the pan
  
  


• 
  
  3 cups whole milk
  
  


• 
  
  8 large eggs, beaten
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup walnuts (about 4 oz.) toasted
  
  


• 
  
  1/2 cup light brown sugar
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1 lb. rustic white bread (like ciabatta), cut into 3/4-inch-thick slices
  
  


• 
  
  3/4 cup pure maple syrup
  
  


• 
  
  Confectioners’ sugar for sprinkling (optional)
  
  

Butter a 9x13-inch baking dish. In a medium bowl, whisk the milk with the eggs, vanilla, and 3/4 tsp. salt. In a mini chopper or food processor, pulse the walnuts with the brown sugar and cinnamon. Arrange half the bread slices in an even layer on the bottom of the dish; cut slices into small pieces to fill in the holes. Cover with half of the egg mixture, a third of the nuts, and a third of the maple syrup. Make another layer with the remaining bread and cover with the rest of the egg mixture, another third of the nuts, and a third of the maple syrup. Sprinkle with the rest of the nut mixture and maple syrup. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Position a rack in the center of the oven and heat the oven to 350°F. Let the bread pudding sit at room temperature while the oven heats. Bake until the custard starts to set, about 30 minutes. Loosely cover the pudding with foil to prevent browning, and cook for another 10 minutes. Let cool for 10 minutes and serve sprinkled with the confectioners’ sugar, if desired.

Individual Savory Horseradish Bread Puddings

For this menu, you will need only 8 puddings, but you’ll have 4 extra for anyone who wants seconds.

• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  6 large eggs, at room temperature
  
  


• 
  
  1/4 cup prepared white horseradish
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5 slices), with crusts
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Grease a 12-cup nonstick muffin tin with the butter.

In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside.

Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives.

Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes.

Bake until the puddings are set and the tops are nicely browned and puffed, 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.

Grilled Bread Salad With Basil and Cherry Tomatoes

A trip to the grill gives the makings of a classic Italian bread salad—a good crusty loaf of bread, ripe summer tomatoes, and basil—a little smokiness and crisp texture. Because this salad can sit out at room temperature for an hour or two, it’s the perfect side for a picnic or barbecue. If you can’t find bocconcini, substitute a large fresh mozzarella cut into 1-inch pieces.

• 
  
  1 medium loaf (about 1/2 pound) rustic
  
  


• 
  
  white bread (like ciabatta), cut length-wise into 1-inch-thick slices
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 clove garlic, halved lengthwise
  
  


• 
  
  1 pint cherry or grape tomatoes, halved
  
  


• 
  
  1 bunch scallions (about 8), trimmed and thinly sliced (both white and green parts)
  
  


• 
  
  12 large basil leaves, torn into small pieces
  
  


• 
  
  1/4 cup red-wine vinegar
  
  


• 
  
  8 oz . bocconcini (small fresh mozzarella balls), halved
  
  

Prepare a medium-high fire on a gas or charcoal grill. Clean and oil the grates to prevent sticking. Using a pastry brush, dab both sides of the bread slices with 2 Tbs. oil and sprinkle with 1/2 tsp. salt. Grill the bread until it browns and gets good grill marks, about 2 minutes. Grill the other side until browned, about 2 minutes, and transfer to a large cutting board to cool. Rub the cut sides of the garlic over the bread and discard the garlic. Put the cherry tomatoes and scallions in a large serving bowl with the basil. Cut the bread into 1-inch pieces and add to the bowl.

In a small bowl, whisk the remaining oil with the red-wine vinegar, pour over the bread mixture, and toss well. Let the salad sit for up to 2 hours before serving. Just before serving, fold in the bocconcini and season with salt to taste.