Jelly Puddings

The bread crumbs can be prepared up to 1 week ahead and stored in an airtight container at room temperature. These puddings are best served immediately after filling, but the unfilled baked puddings can be made up to 4 hours ahead, covered loosely with plastic wrap, and rewarmed in a 300°F oven for 5-7 minutes before filling.

These puddings are best enjoyed fresh and warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the texture will become denser and the jelly filling may make them soggy. Reheat individual puddings in the microwave for 15-20 seconds.