Spoon the bread pudding mixture into the ramekins. Add enough water to the roasting pan to reach halfway up the sides of the ramekins and bake the bread puddings in the center of the oven for 25 minutes, or until they are set and golden. Transfer the ramekins to a wire rack and let cool slightly. Run a knife around the bread puddings, then turn them out onto plates. Garnish with the remaining scallions and serve.