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Individual Savory Horseradish Bread Puddings

Scott Phillips

Yield: Yields 12 individual 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

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 145
  • Sodium (mg): 220
  • Carbohydrates (g): 7
  • Fiber (g): 0
  • Protein (g): 5


  • 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.

Make Ahead Tips

The puddings can be assembled and refrigerated up to 6 hours before baking. They can also be baked a day ahead, refrigerated, and reheated, wrapped in foil, in a low oven.


Rate or Review

Reviews (7 reviews)

  • rsoffa | 11/22/2016

    I've been making these for years - they always get rave reviews. The tweaks I make are to use muffin/cupcake liners to make clean up easier, and I've experimented with different breads. Sourdough or a mix of white and sourdough also works well. I make sure to use the cup measurement since who knows what size slices your particular loaf will have!

  • Broccoli17 | 09/03/2015

    I agree with the earlier comment about them being dry. I did like the flavour and I also that with gravy or a sauce these would be great. This inspires me to try horseradish in Yorkshire puddings to capture the same flavour with more moisture. Any suggestions to make this recipe less dry?

  • namest | 10/16/2013

    They were very good but I thought a bit dry. Perhaps I cooked them too long but I think with a sauce they would be outstanding. Do not whisk your wet ingredients in the 4 cup pyrex. There's too much liquid and it spills out. Just whisk in a bowl and transfer half at a time to the pyrex so it's easier to pour over the bread. Also for the recommended amount of bread by cups, I ended up using like 8 pieces of bread. Perhaps next time I'll just use the suggested 5 slices and forget about the cups. Maybe that's why they tasted dry as well. Nice flavors though!

  • Jamie24 | 12/10/2011

    These have become a staple for our Christmas Day dinner. Savory and delicious!!!

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