Farmhouse Cheese and Caraway Soda Bread Puddings

Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.

Form into a domed 6-inch round and put on an ungreased baking sheet.

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.

Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes.

Transfer loaf to a rack and cool completely.

Preheat oven to 350°F with rack in middle.

Butter ramekins or baking dish.

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).

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.

Let stand 10 minutes.

Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish.

Bake until just set and a knife inserted in center comes out clean, about 35 minutes.

Transfer ramekins or dish from hot water bath to a rack and cool 20 minutes before serving.