Portioned bread pudding with camembert and ham

Votes: 1

How to Make - Individual Bread Pudding with Camembert and Ham

Time: 50 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 14 servings
Calories 277, total fat 16 G., saturated fats 9 G., proteins 12 G., carbohydrates 19 G., fiber 2 G., cholesterol 100 mg, sodium 501 mg, sugar 6 G.

This bread pudding combines all the flavors of a traditional cheeseboard: melting Camembert, ham, French baguette, and fruit. Combined with cream and egg, the Camembert gives the pudding a delicate, creamy texture and envelops the dense pieces of white bread and ham. Baked in individual ramekins, this bread pudding is perfect for a festive treat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons unsalted butter, plus extra for greasing ramekins
220 gr. Camembert cheese
3 cups of low-fat cream
4 large eggs
1 baguette (cut off bottom crust), cut into 1cm cubes (about 8 cups)
1 x 220g piece country ham, cut into 1cm cubes (about 2 cups)
2 shallots, thinly sliced (about 1 cup)
1 large fennel root, halved, core removed and thinly sliced (about 2 cups), greens set aside
2 large fresh sprigs of thyme
1 Granny Smith apple, peeled, cored and cut into 1/2-inch cubes (about 2 cups)
1 cup dry white wine
Green salad, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: baguette, apples, fennel bulb, Camembert cheese, eggs, cream, white wine, thyme, ham

Cooking the dish according to the recipe:

Preheat the oven to 190°C (375°F), with one rack on the middle shelf and the other on the bottom rack. Fill a large baking dish halfway with warm water and place it on the bottom rack.
Grease 8 240 ml (8 fl oz) ramekins with butter and place them on a baking sheet. Cut the Camembert into 1 cm (0.5 in) cubes and place them on a plate to prevent them from sticking together.

In a large bowl, combine the heavy cream and eggs. Season with 1 teaspoon of salt and a pinch of black pepper. Add the baguette cubes and ham. Stir to distribute evenly.
In a large skillet, melt the butter over medium-high heat. Add the shallots, fennel, and thyme, season with salt and pepper, and cook until the onions are slightly softened and browned around the edges, 4-6 minutes. Add the apples, season with salt and pepper, and cook until slightly softened and browned around the edges, 3-5 minutes.
Add the wine and cook until completely absorbed, 3-4 minutes. Remove the thyme sprigs. Add the apple mixture and cheese cubes to the beaten eggs and stir.
Spread the bread pudding evenly among the prepared pans. Bake until a knife inserted into the center of the bread pudding comes out clean and hot, 18-25 minutes, rotating the pan halfway through.
Let the bread puddings cool for at least 5 minutes before serving. Sprinkle each serving with fennel fronds and serve with a green salad in a light dressing.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Festive dishes / Dinner party / Desserts / Sweet pies, tarts and casseroles / / Food Network - recipes

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