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  • Recipes
  • Ingredients
  • Dairy
  • Cheese
  • Cheddar

Cheese pudding is a great dish when eaten hot or cold with salad, delicious.

34 people made this

IngredientsServes: 4

  • 6-8 slices of white bread, crusts removed
  • 3 rashers of back bacon, chopped
  • 1 small onion chopped
  • 225g (8 oz) shredded English Cheddar cheese
  • 2 eggs
  • 3 tablespoons butter
  • 300ml (½ pint) milk
  • 1 tablespoon strong mustard
  • 1 dash Worcestershire sauce
  • ¼ teaspoon nutmeg,
  • 1 splash sherry (optional)

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat the oven to 180 degrees C (Gas Mark 4). Grease a 25cm (10 inch) pie dish.
  2. Fry the bacon in a pan over medium heat, adding the onion once some of the bacon fat has rendered. Cook and stir until onion is tender and bacon is browned.
  3. Spread butter and mustard onto each slice of bread.
  4. Lay some bread slices over base and sides of dish.
  5. Lay some of bacon and onion mix over top and sprinkle some of the cheese. Continue with another layer of bread and bacon, finishing with top layer of bread.
  6. Beat egg and milk and add remaining ingredients.
  7. Pour mixture over dish and top with remaining cheese.
  8. Bake in the preheated oven for 30 to 35 minutes, or until a knife inserted into the centre comes out clean.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (10)

by Baking Nana

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.-28 Aug 2012

by platypusofdeath

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!-26 Apr 2008

by KTJO19

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 Oct 2008

Savory Bread Pudding with Cheddar

There are many ways to make a bread pudding, some savory and some sweet. But we think this one will quickly become the only bread pudding recipe you need. This dish is perfect for a tasty brunch or potluck picnic. It’s hearty, it’s cheesy, and it’s got tons of veggies. In short, you’re going to love it. If you’re looking to bring something new to the table, you need to sample this dish. Be sure to rate and review the dish once you’ve tried it. We would love to hear what you think about our savory bread pudding.

What sets our bread pudding apart from the crowd is the mélange of cooked vegetables that give the dish a fresh, healthy feel. Like a hearty quiche or scramble, the bell peppers, onions, spinach, broccoli, and tomatoes combine with the eggs for a light, refreshing texture that is perfect for the brunch table. Adding in the bread stuffing provides a rich base without being too filling, and perfectly complements the eggs and veggies. Eight ounces of our Cabot Extra Sharp Cheddar is the perfect cheesy topping that will have the dish oozing with goodness. Friends and family will definitely ask for a second helping once they dig into this hearty dish.

If you want to introduce an exciting, new dish to the brunch spread, you can’t go wrong with our savory bread pudding. It’s a whole meal in one dish and has a little something for everyone. For almost 100 years, Cabot has been producing award-winning cheeses and dairy products. Our commitment to quality goes into everything we make, and you’ll be able to taste the difference when you dig into the warm, melted cheese on this bread pudding. Don’t forget to review the dish and let us know how you enjoyed your meal!


6 large eggs
1 cup lowfat (1%) milk
½ teaspoon salt
¼ teaspoon ground black pepper
Dried or fresh herbs to taste
3 cups cubed bread (leftover dinner rolls or extra bread from stuffing)
3 cups diced mixed cooked vegetables (such as onions, bell peppers, zucchini, spinach, fennel, broccoli, mushrooms, tomatoes, carrots)*
8 ounces Cabot Extra Sharp Cheddar, grated and divided, (about 2 cups)

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.


PREHEAT oven to 350°F. Grease 7-by-11-inch baking dish.

WHISK together eggs, milk and seasonings in a large bowl. Fold in cubed bread, vegetables and 1 ½ cups of cheese.

POUR into baking dish and sprinkle with remaining ½ cup cheese.

BAKE for 35 to 45 minutes or until set all the way to center.

*For vegetables, use leftover crudités, diced and sautéed in olive oil or butter, or leftover cooked vegetables, diced.

TIP: For a Mexican flavor, use Cabot Pepper Jack plus some chopped olives and a little salsa.

Recipe courtesy of Beth Kennett, Liberty Hill Farm, Rochester, VT, one of the 1,100 farm families who own Cabot Creamery Cooperative.


Lightly toast and butter the bread. Cut it into squares or triangles and place a layer in a buttered casserole. Cover with a layer of thinly sliced cheese, dust with Parmesan and seasonings and repeat these layers the top should be cheese, dusted with mustard and paprika. Beat the eggs well and add enough half milk and half cream, or rich milk, to make 3 cups. Add Worcestershire sauce. pour over the casserole and allow to stand for at least one hour, occasionally depressing with a wooden spoon so that the liquid covers all of the ingredients. If necessary add more whole milk. Preheat the oven to 400 degrees F for at least 10 minutes, cover the casserole with a cover or aluminum foil and place in the oven for 12 minutes. Remove the cover and bake for 25-30 minutes longer, until the casserole is puffed and browned. Serve at once with iced tea, coffee, or cold beer, with a green salad. This can be made in a roasting pan if the number of your guests so indicates.

Preheat oven to 400° F. Place eight ¾- to 1-cup ramekins or custard cups on rimmed baking sheet.

Heat oil over medium-high heat in skillet. Add scallions cook 1 minute. Add kale and ½ cup water. Cook, covered, for 8 minutes. Stir in spinach and oregano. Cook, uncovered, stirring occasionally, until tender and liquid has evaporated, about 6 minutes. Place in large bowl.

Add milk and cream to same skillet bring to simmer. Meanwhile, toss bread, Parmesan and ¾ cup cheddar with greens already in bowl. Divide between ramekins. Place milk mixture in same bowl, and whisk in recaito, hot sauce and eggs. Ladle over bread mixture. Sprinkle on remaining ½ cup cheddar.

Bake until custard is set in centers and knife inserted comes out clean, about 20 minutes. Let stand 10 minutes serve hot or warm.

  • 8 cups (about 1 lb) stale country bread, cut into 1-inch squares (see note)
  • 2 1/2 tablespoons olive oil
  • 3/4 cup carrots in 1/4-inch dice
  • 1 onion, diced
  • 20 ounces baby spinach
  • 10 eggs
  • 1 cup whole milk
  • 1 1/4 cups heavy whipping cream
  • 7 ounces sharp cheddar cheese, grated
  • 1 tablespoon fresh thyme leaves

Heat oil in a large skillet over medium heat. Add onion and carrots and sauté until vegetables are soft, about 10 minutes. Add spinach and sauté until leaves are wilted, adding them in two batches if necessary. Season with salt and freshly ground pepper.

In a medium bowl, lightly beat together eggs, milk, and whipping cream.

In a large bowl, combine bread, spinach mixture, cheese, and thyme. Add egg mixture and toss to coat. Pour filling into baking dish. Cover with plastic wrap and let stand in the fridge for 30 minutes.

Adjust oven rack to middle position and preheat oven to 350°F. Bake until filling is set and bread at top is golden, about 1 hour. Let cool slightly before serving.

From everything I can work out, they are basically the same thing. Both are made from:

There is no raising agent, just the above combination mixed together put into a pan with a layer of hot oil ready and waiting, which helps the magic happen.

These apple cheddar cheese Yorkshire pudding are a tasty twist on the classic. The added flavor makes them not just nice as a side, but a great snack or breakfast too.

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I made this for a brunch on the first day of Nov. Perfect autumn dish! I used a French baguette instead of white bread. I would do it again- the baguette held up really well. I used MacIntosh apples instead of Granny Smtih (not a Granny Smith fan) and they were sweet and delicious in the recipe.I also added extra sharp cheddar in the first layer and would do that again as well. This is a really tasty dish- the apples stand out to distinguish it. As others have noted, it is not an overwhelmingly sweet dish which also made it different. Definitely a winner!

I had a 1/2 loaf of leftover Cinnamon Raisin bread that I used, and omitted the butter and spices step. I also added sausage links too! I used a mild white cheddar and it didn't seem to add much to the dish, so next time I'll try a really sharp cheddar.

I made this for a fun sunday dinner on a cold fall evening. I used whole wheat bread (because that's what I had) and Splenda instead of white sugar. MMMM

I made this last Christmas Eve for an open house, and people loved it. I agree with other reviewers that the baking aroma was heavenly, but I also agree with the sweet-toothed reviewers that the flavor was not what I expected. I would make it again, because it is very good, but I'll know in the future to expect something more savory than sweet.

This was a winner! . a perfect dessert for a cool fall day. There is nothing I would change in the recipe. My guests raved and asked for seconds. Served it with creamy whipped cream!

I personally did not like this recipe and my sweet tooth son agreed, but my husband really liked it. I would not make it for our household but could see making it for a brunch, maybe if my arm was twisted and I had no other ingrediants for something better.

really delicious, smells wonderful while baking and reheats fine.

Delicious! I've made it several times for my family and company. All who've tried it love it! The cheese gives it just the right touch. Though the recipe name proclaims it a dessert, it makes a great brunch dish.

My husband, too, loved this bread pudding. Compared to many others, it is quite light. However, I though it could have been a bit more custardy, and I think the next time I make it, I will increase the eggs and milk by 25%. I took the suggestion of the other reviewer and omitted the cheese, and instead made a caramel white chocolate sauce to accompany the read pudding. Delicious!

This is one of my favorite recipes. My husband doesn't like bread pudding but loves this one.

I would make it again without the cheese. It didn't really add anything. But the apples and cinnamon bread were wonderful.

Spicy Cheddar Cornbread Pudding

A little spicy, a little sweet and a lot delicious, this Spicy Cheddar Cornbread Pudding is our most-requested side dish ever. We use two kinds of cheeses — extra-sharp cheddar and pepper jack — to give it loads of flavor. Make it with fresh summer corn when it’s in season, but it’s just as good with frozen corn the rest of the year.

As a Brit, I get a lot of questions about pudding, most often along the lines of “Why do you have so many of them?”. It’s true. Puddings of all sorts — whether sweet or savory — are practically part of our DNA. There are gelatin or custard puddings (such as blancmange), steamed puddings (sticky toffee or Christmas pudding), baked puddings (you’ve probably heard of the Yorkshire), and even sausages (black pudding).

But corn pudding is American through and through, and this week we cooked up our favorite version: a spicy cheddar cornbread pudding, flavored with fresh sweet corn, scallions, and our two favorite cheeses from Cabot Creamery: Seriously Sharp Cheddar and Pepper Jack (though you can also use the Habanero Cheddar if you like things extra spicy!)

This is a sponsored post in collaboration with Cabot Creamery.

Our farmer’s market haul from the weekend, and our favorite Cabot cheeses!

It’s hard to find a region of the US that isn’t touched in some way by the production of corn. Although the southern States, where wheat wouldn’t easily grow, originally developed it as a staple, now there are whole states almost entirely given over to farming it. Corn represents the abundance of a good harvest. Even our home town of Beacon, NY, has a corn festival every year towards the end of summer to celebrate local farmed produce. At our local supermarket, from July through September, the heaped piles of corn get bigger and bigger, and the deals get better and better, and there are many visits where you find yourself lugging home a dozen ears for about $3 and you hope that you have room to store it, or some recipes you can use pretty quick to cook down those golden kernels.

This recipe is one of our favorites. We first made it a few years ago as a potluck offering for a friend’s birthday. When her North Carolinian mom gave it the nod of approval and went in for seconds, we knew we had a winner on our hands. Half the delight of this pudding is its texture: not as firm or dry as a cornbread, but not so soft that it can’t easily be spooned onto your plate. The edges turn golden brown and crisp while the center is rich and creamy. What’s not to love?

We use a combination of freshly shucked corn kernels (you can of course use frozen corn if it’s out of season) and canned creamed corn. And to provide just the right amount of cheesiness and a peppery kick, we’ve mixed two kinds of cheese: Cabot Extra Sharp Cheddar and Cabot Pepper Jack. Sharp cheddar cheese and sweet corn are one of our favorite pairings in the world, but add in Pepper Jack’s jalapeño spice and smooth melting ability and you’ve really got something special.

We love using cheese from Cabot Creamery because they’re local to our Northeast region, and their dairy products are just so damn good. And, in case you didn’t know, Cabot is a co-operative made up of over 800 farm families hundred farms in New England and New York, so 100% of the profits go back to the dairy farm families.

We now make this several times from late spring through to Thanksgiving and all through the winter. It’s a fantastic side dish for barbecues or any kind of gathering, and you will absolutely never have leftovers to take back home. Guaranteed.

We love serving this in the height of summer with fresh garden tomatoes. Note: you can also use 2 boxes of corn muffin mix in place of the flour, cornmeal, sugar, salt, baking soda and vegetable oil. The ingredients you should skip if you’re using packaged mix are shown in the recipe below with asterisks.

Red pepper, corn and sriracha pancakes

Yotam Ottolenghi’s red pepper, sweetcorn and sriracha pancakes. Photograph: Louise Hagger/The Guardian

The avocado salsa works a treat here but the pancakes are also great just as they are, with a squeeze of lime. If you want to get ahead, the batter can be made the day before and kept in the fridge. Hold back on the baking powder and egg whites if you do this, adding both to the mix just before cooking.

Prep 15 min
Cook 1 hr 15 min
Makes 12

2 large red peppers (420g)
2 whole fresh corn cobs, papery husks removed (500g)
3 large eggs, yolks and whites separated
150ml whole milk
100g unsalted butter, half melted, and half to fry the pancakes
2 tbsp sriracha, plus extra to serve, if you like
200g plain flour
2 tsp baking powder
¾ tsp salt

For the avocado and lime salsa
4 ripe avocados, roughly chopped
2 green chillies, deseeded and finely chopped
4 limes – juice 2 to get 2½ tbsp, and cut 2 into wedges, to serve
1 tbsp olive oil
10g coriander, roughly chopped
⅓ tsp salt

Heat the oven to 220C/425F/gas 7. Put the peppers on a small baking tray and roast whole for 25 minutes, until browned all over, then transfer to a bowl and set aside, covered with clingfilm, for 15 minutes.

Meanwhile, grill the corn for 10 minutes under a high heat, turning throughout, until charred all over. Set aside to cool for five minutes and then slice the charred sweetcorn off the cob.

Now peel off and discard the skin, stalk and seeds of the peppers. Finely chop the flesh of one pepper, transfer to a bowl and set aside. Put the second in a food processor and set aside.

Add one half of the corn to the chopped pepper. Add the other half to the food processor and blitz with the pepper until fairly smooth, then add this to the chopped pepper and sweetcorn. Add the yolks, milk, melted butter and sriracha, mix and set aside.

Mix the flour, baking powder and salt in a separate, large bowl, add the wet mix and stir to combine. In a separate bowl, whisk the egg whites to stiff peaks – about three minutes if whisking by hand – , then gently fold this in, too.

To cook, add 10g butter to a large, nonstick frying pan on a medium heat. Once hot, add about three tablespoons of batter per pancake to the pan and fry for four to five minutes, turning halfway through, until cooked through and golden brown. Keep each one warm while you make the rest, adding more butter to the pan with each batch.

For the salsa, simply stir everything together. Serve two or three warm pancakes per person with a generous spoonful of the salsa, a wedge of lime and a drizzle of extra sriracha if you like it spicy.

Savory Bread Pudding with Corn, Cheddar and Thyme Recipe

Preheat the oven to 350 degrees F. Generously butter a 3-quart or 9-by-13-inch baking dish. Spread the bread cubes on a large rimmed baking sheet. Toast in the oven, stirring occasionally, until the bread is lightly golden, about 15 minutes. Remove from the oven and set aside to cool.

In a saute pan over medium heat, melt the butter. Add the yellow onion and a pinch of salt and saute, stirring frequently, until translucent and just starting to brown, 5 to 7 minutes. Add the corn, green onions, garlic, paprika, thyme and a big pinch of salt and saute, stirring frequently, until the vegetables are warmed through and fragrant, about 5 minutes.

In a large bowl, whisk together the milk, cream, eggs, 1 cup of the Cheddar and 1 1/2 teaspoons salt, then season the custard with pepper.

Toss the vegetable mixture with the bread and another 1 cup of Cheddar. Scrape the mixture into the prepared baking dish and cover with the custard. Press down and stir with a spoon so the custard is readily absorbed by the bread and is evenly distributed. Set aside for at least 15 minutes or up to overnight, covered with plastic wrap and refrigerated.

Bake until the pudding is golden brown and set, about 45 minutes. Sprinkle with the remaining 1 cup Cheddar and bake just until the cheese is melted, about 10 minutes. Let cool for 5 minutes, then serve hot.


  1. Sefton

    It is the convention, neither it is bigger, nor less

  2. Now

    Can be.

  3. Laurenz

    Tell me where can I read about this?

  4. Nikobei

    Thanks a lot for the info, now I will know.

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