Cheddar Pudding

Cheddar Pudding

8
Jill 4

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

50 m servings 597 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 38.6 g
  • 59%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 1153 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
  2. 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.
  3. 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.
  4. Bake in preheated oven until the center has firmed and the cheese is bubbly and beginning to brown, about 20 minutes.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

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

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 ...

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 ...

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...

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!

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...

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 ...

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...

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...

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 ...