-
-
My review
Cheddar Pudding
7
Jill
"This Cheddar cheese bread pudding is delicious served either hot or cold with a salad."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 597Original recipe yields 4 servings (1 - 10x10 inch pudding)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
- Cook bacon in a skillet over medium heat until the grease has rendered out and the bacon has begun to brown. Stir in onion, and cook until softened and translucent, about 5 minutes; set aside. Meanwhile, stir together the softened butter and mustard in a small bowl until smooth. Spread this mixture on both sides of the bread, and set aside. Whisk together the eggs, milk, Worcestershire sauce, nutmeg, and sherry in a bowl.
- Line the bottom and sides of the pie plate with 3 slices of buttered bread. Spread half of the bacon and onion mixture evenly onto the bread. Add another layer of bread, then the remaining onion mixture. Finish with the remaining 3 slices of bread. Pour the egg mixture over the pudding, then sprinkle with Cheddar cheese.
- Bake in preheated oven until the center has firmed and the cheese is bubbly and beginning to brown, about 20 minutes.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 89 Ratings
-
-
-
-
-
Most helpful positive review
8/28/2012
Ahhh - soft & savory, not too eggy & very tasty. I made these in individual ramekins and served them just warm they were perfect. Thank you. UPDATE - I used 4" ramekins and baked for just about ...
Most helpful critical review
10/22/2012
Rather than discarding the crusts, I cut them up and added them in. Didn't use Sherry as I didn't have any, but otherwise followed the recipe. Cooked it in a square 9 inch pan, rather than a ...
Most helpful
Most positive
Least positive
Newest
8/28/2012
Ahhh - soft & savory, not too eggy & very tasty. I made these in individual ramekins and served them just warm they were perfect. Thank you. UPDATE - I used 4" ramekins and baked for just about ...
4/26/2008
MMM! So good! My husband raved about it! I didn't have any nutmeg or sherry, so I improvised a bit: I substituted the nutmeg for a high-quality cinnamon (Penzey's), and added just a pinch of...
10/10/2008
My husband LOVES bread pudding so I had to give this recipe a try. We both liked it and I will definitely make it again!
3/16/2013
I decided to try this recipe for a quick Saturday night dinner. The recipe was easy and, best of all, the ingredients were mostly available in my pantry. Because I didn't have bacon, I sliced u...
10/22/2012
Rather than discarding the crusts, I cut them up and added them in. Didn't use Sherry as I didn't have any, but otherwise followed the recipe. Cooked it in a square 9 inch pan, rather than a ...
10/24/2012
I don't know whether it is my oven or not but 20 minutes wasn't enough time. It was soggy in the middle so I put it back in for 10 more minutes. I didn't use the sherry at all so I think it migh...
12/8/2014
My husband made a worried face when I told him I was making bread pudding, as he is not a fan. I told him not to fret, this would be delicious. Thanks for making me look like a star at the dinne...
3/25/2013
I halved the recipe and used ramekins like another reviewer. I didn't have worcester but otherwise followed the recipe exactly. I had to bake it 25 minutes, and even then it fell a little after ...