Individual Goat Cheese and Rosemary Bread Puddings - Bread

Method

• Preheat oven to 350F and butter six 1/2-cup ramekins.
• Discard crust from bread and tear enough bread into large pieces to measure 2 1/2 cups.
• Cut away rind from goat cheese, discarding it, and crumble cheese into 1/4-inch pieces.
• Mince rosemary leaves.
• In a food processor pulse bread in 2 batches until mostly coarse crumbs (there will be some fine crumbs).
• In a bowl toss together bread crumbs, goat cheese, and rosemary leaves.
• In a large bowl whisk together eggs, cream, milk, and salt and pepper to taste and stir in bread crumb mixture until combined well.
• Divide mixture evenly among ramekins.
• Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins.
• Bake puddings in middle of oven until puffed and golden, about 35 minutes.
• Transfer ramekins to a rack and cool puddings 10 minutes (puddings will sink as they cool).
• Serve puddings warm.