Gjetost-Topped Mini Bread Puddings
Ingredients
- ½ loaf challah bread preferably stale, cut into 2-inch cubes
- 2 ½ cups whole milk or a mixture of milk and heavy cream, for a richer pudding
- 3 eggs
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¾ cup grated gjetost
Instructions
- Heat oven to 350°F. Spread bread cubes in a single layer on a baking sheet and toast 20 to 25 minutes, tossing once halfway. Set aside to cool.
- In a large bowl, whisk milk, eggs, maple syrup, and vanilla together. Add bread cubes and toss to combine. Cover bowl with foil and refrigerate for 1 hour or up to overnight.
- Heat oven to 350°F. Butter or line a muffin tin or 10 small (4-ounce) ramekins. Stir bread mixture a few times, then fill ramekins with bread mixture. Divide cheese evenly and sprinkle over the puddings. Bake until puddings set, about 25 minutes. Serve warm.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
Photographer Evi Abeler
Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.
Leigh Belanger
Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
