Individual Savoury Horseradish Bread Puddings

ingredients

2 tsp. unsalted butter, softened
1 1/4 cups heavy cream (35%)
6 large eggs, at room temperature
1/4 cup prepared white horseradish
Kosher salt and freshly ground black pepper
3 cups white sandwich bread with crusts, diced small
1 cup freshly grated Parmigiano Reggiano
3 Tbsp. thinly sliced fresh chives

method

Position a rack in the centre of the oven and heat the oven to 400° F. Grease a 12-cup nonstick muffin tin with 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 the bread cubes evenly among the 12 muffin cups. Sprinkle half the Parmesan and half the chives evenly among the cups. Repeat with the remaining bread, cheese and chives.

Whisk the custard again and carefull 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, about 18 to 22 minutes. Let cool in the pan for 20 minutes.

Carefully remove the puddings from the pan, running a pairing knife around the edge of the puddings if they stick.

(Make ahead: The puddings can be assembled and refrigerated for up to 6 hours before baking. They can also be baked a few days ahead, refrigerated and then reheated by wrapping them in foil and heating in a low oven.)