9 Ratings
  • 4 Rating Star 3
  • 5 Rating Star 3
  • 3 Rating Star 2
  • 2 Rating Star 1

This Cheddar cheese bread pudding is delicious served either hot or cold with a salad.

Jill
prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Max Servings:
4
Advertisement

Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.

    Ads will not print with your recipe
  • 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.

Nutrition Facts

596.82 calories; 26.29 g protein; 35.53 g carbohydrates; 38.61 g fat; 194.81 mg cholesterol; 1153.02 mg sodium.Full Nutrition


Reviews (8)

Read All Reviews

Most helpful positive review

Baking Nana
09/20/2012
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 20 minutes.
(27)

Most helpful critical review

Anonymous
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 pie plate. Definitely soft and savoury a nice mild breakfast dish. Will make it again but try to kick it up another notch. Needs some salt and pepper in the eggy mixture maybe some hot sauce. I'll also probably use less cheese as the amount stated here felt like waaay too much just as a topping!
(3)
9 Ratings
  • 4 Rating Star 3
  • 5 Rating Star 3
  • 3 Rating Star 2
  • 2 Rating Star 1
Baking Nana
09/20/2012
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 20 minutes.
(27)
platypusofdeath
04/30/2008
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 cayenne pepper and a few dashes of hot sauce. Also I didn't have enough of one kind of cheese to cover the whole thing so I used a combo of white and regular cheddar. It was FABULOUS! I think the tiny bit of heat in the background adds a lot. I think it would be even better with a firmer bread though. Great twist on bread pudding!:)
(22)
KTJO19
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!
(10)
Anonymous
03/16/2013
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 up and sautéed 3 small onions because we love onions & they're good for you. I also used multigrain bread but omitted the buttering because we don't need extra fat. Still the dish turned out very well and was delicious. A note about the sherry... It would be a shame to leave it out. It imparts a lovely flavour to the dish. It's reason enough to keep a bottle of sherry on hand! Thanks for this marvellous dinner idea. Bread pudding isn't just dessert!
(6)
Anonymous
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 pie plate. Definitely soft and savoury a nice mild breakfast dish. Will make it again but try to kick it up another notch. Needs some salt and pepper in the eggy mixture maybe some hot sauce. I'll also probably use less cheese as the amount stated here felt like waaay too much just as a topping!
(3)
nadine
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 might have been even more soggy with the extra liquid. Other than that it was pretty darn tasty.I love bacon and onion so next time I will use even more of those!
(2)
Tamara Davis
12/08/2014
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 dinner table. This was AWESOME! We would give it 10 stars if we could.
(1)
alk02g
03/25/2013
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 sitting out. I wasn't all that impressed. It was good but not worth making again.