Horseradish Bread Puddings Recipes

Steps:

• Peel the horseradish and cut out any dark veins. Open any nearby windows and use safety glasses to protect your eyes from strong fumes. Cut the horseradish into 3-inch segments. Pulse in a food processor equipped with a steel blade until finely chopped but not mushy. (Alternatively, grate the horseradish finely on a box grater.)
• Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.

Steps:

• 1. Preheat oven to 450 degrees F. I made this crusty and flavorful bread loaf to compliment my Vegetable with Beef and Orzo Soup. It was a great addition to the soup. Spray a large shallow baking pan or cast iron skillet with non stick cooking spray and set aside till needed. Some of the ingredients used to make the bread loaf.
• 2. Sift flour into a large bowl then make a well in the center of it adding the salt, sugar & baking soda.
• 3. Then add the horseradish chopped green onion tops, granulated garlic, egg and buttermilk.
• 4. Then with a spoon or by hand gradually begin to blend the spices into the flour mixture, with the wet ingredients until the dough comes together.
• 5. Dough may tend to be a little sticky. Add enough extra flour just until it holds together. Then shape into desired shape and place on baking pan or in skillet. I chose to make it like a loaf this time. With a serrated knife make a long X across bread about 1 1/2 inches deep so that the steam can escape as the bread cooks.
• 6. Bake in preheated 450 degrees F oven for 15 minutes then REDUCE THE TEMPERATURE TO 400 DEGREES AND CONTINUE TO BAKE FOR AN ADDITIONAL 30 MINUTES OR UNTIL BREAD SOUNDS HALLOW WHEN TAPPED ON THE BOTTOM.
• 7. Remove from oven and spray with butter flavored cooking spray or brush top with softened butter if desired. I find it much easier to slice bread using an electric knife. Add softened butter while bread is warm if desired.

Steps:

• Preheat oven to 375 degrees. Mash butter with horseradish and chopped chives until smooth. Season with salt. Slicebread, without cutting all the way through. Generously spread butter mixture evenly onto each piece, and wrap loaf in foil. Bake for 15 minutes. Serve warm.

Steps:

• Heat the oven to 230C/210C fan/gas 8. Whisk the eggs, mustard powder and flour together, then gradually whisk in the milk until smooth. Stir in the horseradish.
• Drizzle oil into two 12-hole muffin tins until the base of each hole is just coated. Heat in the oven for 5-10 mins, then divide the batter between the holes - it should sizzle and foam at the edges. Bake for 15 mins until risen and golden.

Steps:

• 1. Position a rack in the center of the oven and heat the oven to 400 degrees F. Grease a 12-cup nonstick muffin tin with the butter. 2. In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 teaspoon salt, and a few grinds of pepper and set aside. 3. 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. 4. Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes. 5. 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.

Steps:

• 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: 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.