Farmhouse Cheese and Caraway Soda Bread Puddings

Ingredients

• 0.8 teaspoon baking soda 
• 1 cup buttermilk well-shaken
• 1 tablespoon caraway seeds 
• 4 large eggs 
• 2 cups flour for dusting all-purpose plus more
• 0.3 cup parmesan grated
• 0.5 teaspoon salt 
• 1.3 cups cheddar cheese white grated
• 2 tablespoons butter unsalted melted
• 2.5 cups milk whole

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• sieve
• ramekin
• baking pan

Directions

1. Preheat oven to 375°F with rack in middle.
2. Whisk together flour, baking soda, salt, and caraway in a large bowl.
3. Add buttermilk and butter. Stir just until dough is evenly moistened but still lumpy.
4. Transfer dough to a well–floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
5. Form into a domed 6–inch round and put on an ungreased baking sheet.
6. Cut a 1/2-inch-deep "X" across top of each loaf with a sharp knife. Using a small sieve, dust 1 tablespoon of additional flour over loaf.
7. Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes.
8. Transfer loaf to a rack and cool completely.
9. Preheat oven to 350°F with rack in middle. Butter ramekins or baking dish.
10. Cut enough bread into 1–inch cubes to measure 3 3/4 cups (about half the loaf; reserve remaining bread for another use.) Divide bread among ramekins (or spread in larger baking dish).
11. Whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in cheese and spoon over bread in ramekins or baking dish.
12. Let stand 10 minutes.
13. Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish.
14. Bake until just set and a knife inserted in center comes out clean, about 35 minutes.
15. Transfer ramekins or dish from hot water bath to a rack and cool 20 minutes before serving.