Ingredients
2 tsp. unsalted butter, softened
1 1/4 cups heavy cream
6 large eggs, at room temperature
1/4 cup prepared white horseradish
Koshersalt and freshly ground black pepper
3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5 slices), with crusts
1 cup freshly grated Parmigiano-Reggiano
3 Tbs. thinly sliced fresh chives
Preparation
Position a rack in the center of the oven and heat the oven to 400F. Grease a 12-cup nonstick muffin tin with butter. In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in horseradish, 1tsp. salt, and a few grinds of Pepper and set side. 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 mintues. Bake until the pudding s 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 pudding from the pan, running a paring knife around the edge of the puddings if they stick.
