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Gjetost-topped mini bread puddings (Photo by Evi Abeler)

Gjetost-Topped Mini Bread Puddings

Leigh Belanger and Rebecca Haley-Park
With plenty of maple flavor and a gilding of melted cheese on top, these crowd-pleasing little treats are easy to make. Serve with vanilla ice cream for added decadence. You’ll need a muffin tin or 10 4-ounce ramekins for this dish.

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.