Best 19 Cheese Bread Pudding Recipes

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Cheese bread pudding is a savory dish that combines two classic comfort foods: bread and cheese. It is made with a mixture of bread cubes, cheese, eggs, milk, and seasonings. Cheese bread pudding can be baked or steamed, and it can be served as a main course or a side dish. It is a versatile dish that can be customized to your liking by adding different types of cheese, vegetables, or meats. Whether you are looking for a quick and easy weeknight meal or a special dish for a holiday gathering, cheese bread pudding is sure to please everyone at the table.

Here are our top 19 tried and tested recipes!

LAYERED ALMOND CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SAUCE



Layered Almond Cream Cheese Bread Pudding with Amaretto Cream Sauce image

Provided by Food Network

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 17

Vegetable cooking spray
1 (16-ounce) loaf honey white bread, sliced and divided
1 (8-ounce) package cream cheese, softened
9 large eggs, divided
1/4 cup sugar, plus 2 tablespoons sugar
3 teaspoons vanilla extract, divided
11/4 cups almond filling, plus 2 tablespoons almond filling
1 cup butter, melted and divided
2 1/2 cups half-and-half
Dash salt
1 egg yolk
1/4 cup slivered almonds
Amaretto Cream Sauce, recipe follows
1/2 cup amaretto liqueur
2 tablespoons cornstarch
1 1/2 cups whipping cream
1/2 cup sugar

Steps:

  • Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan.
  • Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
  • Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
  • Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
  • Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
  • Preheat the oven to 325 degrees F.
  • Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
  • Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
  • Combine amaretto and cornstarch, stirring until smooth.
  • Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.

SAVORY GOAT CHEESE AND TOMATO BREAD PUDDING



Savory Goat Cheese and Tomato Bread Pudding image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, at room temperature
12 slices good-quality white sandwich bread, crusts trimmed off (about 8 ounces total)
5 ounces goat cheese, crumbled, or 6 ounces crumbled feta cheese
8 ounces (1 pint basket) red or yellow cherry tomatoes, stemmed, and cut in half if large
6 eggs
2 cups milk
3 tablespoons prepared pesto
1/4 cup freshly grated Parmesan or aged Asiago cheese

Steps:

  • Grease the bottom of a 13 by 9 by 2-inch baking dish or other shallow 3-quart baking pan.
  • Butter each bread slice on one side. Stack the bread, 6 at a time, and cut on the diagonal into triangles. Place half of the bread pieces, buttered sides down, in the bottom of the prepared dish. Scatter the goat or feta cheese over the bread in one layer. Scatter the cherry tomatoes over the cheese. Top with the remaining buttered bread pieces, buttered sides up.
  • In a bowl with a whisk, beat eggs, milk and pesto until well-blended. Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the grated cheese. Cover the dish tightly with foil and refrigerate overnight.
  • To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 degrees. Bake for 35 minutes with the foil on; remove foil and continue to bake until pudding is puffed and golden brown on top, 25 to 30 more minutes.

BLUE CHEESE BREAD PUDDING



Blue Cheese Bread Pudding image

You can play with the flavor of this recipe by changing the type of blue cheese you use-from sharp Stilton to saltier Gorgonzola.-Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 12 servings.

Number Of Ingredients 10

1/4 cup butter, cubed
1 medium onion, chopped
3 garlic cloves, minced
2 French bread baguettes (10-1/2 ounces each), cut into 1-inch cubes
4 cups (16 ounces) crumbled blue cheese
5 large eggs
5 large egg yolks
3 cups heavy whipping cream
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a small skillet over medium heat, melt butter. Add onion; cook and stir until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20 minutes or until onion is golden brown. Add garlic; cook 2 minutes longer., Place half of the bread in a greased 13x9-in. baking dish. Layer with onion mixture and half of blue cheese. Top with remaining bread and blue cheese., In a large bowl, whisk the eggs, egg yolks, cream, salt and pepper. Pour over bread; let stand for 15 minutes or until bread is softened., Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm.

Nutrition Facts : Calories 667 calories, Fat 48g fat (27g saturated fat), Cholesterol 299mg cholesterol, Sodium 1204mg sodium, Carbohydrate 42g carbohydrate (1g sugars, Fiber 3g fiber), Protein 19g protein.

SAVORY BREAD PUDDING WITH BROCCOLI AND GOAT CHEESE



Savory Bread Pudding With Broccoli and Goat Cheese image

For this comforting gratin, broccoli is briefly steamed and seasoned with garlic and thyme before being tossed with the bread, eggs, goat cheese and milk. You can include tomatoes if you can still find good ones.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h45m

Yield Serves 6

Number Of Ingredients 10

5 to 6 ounces stale baguette or whole wheat country bread, crusts removed, cut into 3/4-inch slices if it isn't too hard to cut (see note)
1 1/2 cups milk (low-fat or regular)
2 large garlic cloves, 1 cut in half, 1 minced
1/2 pound broccoli crowns
1 tablespoon extra virgin olive oil
2 teaspoons fresh thyme or 1 teaspoon dried
4 ounces goat cheese, crumbled (about 1 cup)
4 large eggs
Salt and freshly ground pepper to taste
1 pound ripe, firm tomatoes, sliced (optional)

Steps:

  • Rub the bread slices, front and back, with the cut clove of garlic. Cut into cubes. Place in a bowl and toss with 1 cup of the milk and let sit while you prepare the other ingredients. Note: If the bread is too hard to cut safely, place the whole chunk in a bowl with 1 cup of the milk. Refrigerate for 1 hour or longer, turning the bread in the milk every once in a while. Remove the bowl with the soaked bread from the refrigerator. Break up the bread with your hands. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns into a mush.
  • In a large bowl, beat together the eggs and goat cheese. Beat in the milk. Add salt to taste (about 1/2 teaspoon), a few twists of pepper and the bread, along with any milk remaining in the bowl in which you soaked the bread. Stir well to combine. Let sit for 15 to 30 minutes.
  • Meanwhile, heat the oven to 350 degrees. Rub the sides of a 2-quart baking dish or gratin with the cut side of a garlic clove. Oil or butter the dish. Mince any remaining garlic from the halves you used to rub the bread and the dish. Break up the broccoli crowns into florets and steam for 4 minutes. Remove from the heat, drain and cut the florets into 1/2-inch slices, or chop coarsely.
  • Heat 1 tablespoon of the olive oil over medium heat in a large skillet and add the minced garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in 1 teaspoon of the thyme, the broccoli, and salt and freshly ground pepper to taste. Stir together for a minute, until the broccoli is nicely seasoned, and remove from the heat. Stir into the bread mixture.
  • Scrape the bread mixture into the baking dish. If including tomatoes, scrape in half the bread mixture and layer half the tomatoes on top. Spread the remaining bread mixture over the tomatoes and top with the remaining tomatoes. Season the tomatoes with salt and pepper, sprinkle with the remaining thyme and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake 50 minutes, until puffed, set and lightly browned. Remove from the oven and serve hot or warm.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 449 milligrams, Sugar 5 grams, TransFat 0 grams

GOAT CHEESE BREAD PUDDING



Goat Cheese Bread Pudding image

Provided by Tracey Medeiros

Categories     Milk/Cream     Egg     Side     Bake     Vegetarian     Quick & Easy     Goat Cheese     Fall     Atlanta     Georgia     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6-8 servings

Number Of Ingredients 6

2 cups whole milk
5 farm-fresh eggs
1 1/2 tablespoons fresh, finely chopped rosemary
Salt and freshly ground black pepper
1 loaf of ciabatta bread, cut into 1/2-inch cubes
1 cup crumbled fresh goat cheese (4-6 ounces)

Steps:

  • Preheat oven to 350°F. Lightly grease a 9- by 9-inch or 11- by 7-inch baking dish. Set aside.
  • Whisk together the milk, eggs, rosemary, and salt and pepper to taste in a medium bowl.
  • Place bread cubes in another medium bowl. Sprinkle with the cheese and drizzle with the milk mixture, making sure to coat all the bread cubes well. Allow the bread cubes to soak for 5 to 10 minutes, until bread is moist.
  • Pour bread mixture into the prepared dish and bake in the oven for 20 to 35 minutes, until the top is golden brown and gives resistance to the touch, or a toothpick inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before serving.

HAM AND CHEESE BREAD PUDDING



Ham and Cheese Bread Pudding image

This sounds interesting. I grabbed it from a cookbook on my mother's shelf called 'Grandma's Casserole '. I wanted to put in on here so I have it when I am back in the UK. It sounds like it would be a nice brunch dish and maybe especially good for an Easter breakfast or something like that. Coking time doesn't include chilling time since it could be 6 hours or it could be overnight.

Provided by Sarah_Jayne

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

8 ounces French bread
3 tablespoons butter, softened
8 ounces ham
2 cups cheddar cheese, shredded, mild to sharp according to taste
3 eggs
2 cups milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Grease 11x7-inch baking dish.
  • Spread 1 side of each bread slice with butter.
  • Cut into 1-inch cubes and place on bottom of prepared dish.
  • Top with ham and sprinkle with cheese.
  • Beat eggs in medium bowl.
  • Whisk in milk, mustard, salt and pepper.
  • Pour egg mixture evenly over bread mixture.
  • Cover; refrigerate at least 6 hours or overnight.
  • Preheat oven to 350 degrees.
  • Bake bread pudding, uncovered, 45 to 50 minutes or until puffed and golden brown and knife inserted into center comes out clean.
  • Garnish, if desired and then cut into squares.
  • Serve immediately.

Nutrition Facts : Calories 340, Fat 20.4, SaturatedFat 11.4, Cholesterol 143.7, Sodium 1010, Carbohydrate 18.2, Fiber 0.9, Sugar 0.4, Protein 20.4

HAM AND CHEESE BREAD PUDDING



Ham and Cheese Bread Pudding image

This is like a hot ham and cheese sandwich! Velvety comfort food in a dense cloak of eggs and bread, both creamy and crunchy in the same bites. I've been on a tangent to utilize ingredients I have on hand in a creative fashion and I came up with this savory bread pudding because of a need to use up some homemade bread that was starting to go stale. I used homemade beer bread, but you could use sourdough, wheat bread, or any other 'sturdy' bread just as well. I used 1% milk with great success, but please use whatever you have on hand. Gruyere or Swiss cheese could be used in place of the Parmesan. Prep time includes refrigeration time. Some might like this for brunch, but I've had it for breakfast, lunch, and dinner and it's very satisfying. It packs very well as a brown bag lunch for me to take to work too. If the ham were left out, it would make a fabulous side dish to your roasted pork loin or other roast meat.

Provided by bikerchick

Categories     One Dish Meal

Time 9h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 -5 cups bread (maybe half a large loaf, cubed or torn into 1-inch pieces, leaving crusts on)
1 medium onion, cut in half and thinly sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 garlic cloves, minced
8 ounces ham, finely chopped
4 eggs
1 1/2 cups milk
1 tablespoon spicy brown mustard, good quality
1 teaspoon dried rosemary, minced into small pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 white pepper (optional)
1/2 cup parmesan cheese, finely shredded

Steps:

  • Spray an 8" pan with cooking spray (or butter bottom and sides of dish) and place bread cubes in pan.
  • Heat oil in skillet, add onions and 1/2 tsp salt & 1/2 tsp black pepper. Saute onions over medium-high heat until translucent, continue cooking until onions are beginning to brown and caramelize.
  • Add garlic and ham, cooking until ham is heated through and any moisture from ham has evaporated off.
  • Remove from heat and let cool slightly.
  • In a medium bowl, whisk together eggs, milk, mustard, rosemary, salt and black & white ground peppers.
  • After combining thoroughly, mix in cheese.
  • Spread onion and ham mixture uniformly over bread cubes.
  • Evenly pour mixture over bread and ham, taking care to moisten bread in corners and at edges too.
  • Cover pan with aluminum foil or plastic wrap and refrigerate 8 hours or overnight, but no longer than 24 hours hours or bread will disintegrate.
  • Remove pan from refrigerator 1/2 hour before preheating oven.
  • Preheat oven to 350°F.
  • Bake pudding uncovered for about 40-50 minutes, or until a knife inserted in the middle comes out clean, but moist. It will be puffed up and edges and corners will be golden brown.
  • Let rest 5 minutes before cutting.
  • Leftovers reheat wonderfully.

CHEESE BREAD PUDDING



Cheese Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

8inch long French or Italian bread cut into 1/2-inch thick slices
1 cup milk
2 cups tomato sauce, fresh or jarred
8 ounces to 1 pound grated or sliced Fontina or Mozzarella cheese
4 ounces smoked black forest ham, torn into strips
4 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese
2 tablespoons butter cut into pieces
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees.
  • Soak the bread in the milk for 15 minutes. Line the bottom of a 2 to 2 1/2 quart shallow casserole with a layer of bread soaked bread. Top with a layer of tomato sauce and mozzarella and some strips of ham. Continue layering, finishing last layer with bread topped with tomato sauce.
  • Beat the eggs with Parmesan and pour the mixture over the bread. With a fork, pierce through layers until egg mixture is absorbed by bread. Dot the top with butter and bake for 45 minutes or until top if browned and puffed.
  • While this is baking make a nice vegetable salad to accompany this dish.

BREAD PUDDING WITH HAM, LEEKS, AND CHEESE



Bread Pudding with Ham, Leeks, and Cheese image

Using both Gruyere and fontina gives this savory Bread Pudding with Ham, Leeks, and Cheese complex flavor-and they melt beautifully. Serve it with our Wilted Baby Spinach with Crispy Shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 11

2 tablespoons unsalted butter, plus more for dish
1 bunch leeks (4 to 6), white and palegreen parts only, halved lengthwise, cut into 1/4-inch-thick half-moons, and rinsed well (about 3 heaping cups)
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
8 large eggs
1 quart milk
8 slices challah or brioche (1/2 inch thick)
6 ounces thinly sliced ham
2 tablespoons thyme leaves
1 cup grated Gruyere cheese (4 ounces)
1 cup grated fontina cheese (4 ounces)

Steps:

  • Preheat oven to 325°. Butter a 9-by-13- inch casserole dish. Heat the butter in a medium skillet over medium heat. Cook leeks, covered, until softened, about 5 minutes. Season with salt and pepper, and transfer to a small bowl.
  • Whisk together eggs and milk. Whisk in the salt and pepper. Set batter aside.
  • Layer the bread, ham, reserved leeks, thyme, and cheeses shingle-style in the buttered dish. Pour batter over top; press gently so bread absorbs liquid.
  • Bake until puffed and golden brown (tent with foil if edges brown too much before center is set), about 1 hour.

BREAD PUDDING WITH BANANAS AND CREAM CHEESE



Bread Pudding With Bananas and Cream Cheese image

Make and share this Bread Pudding With Bananas and Cream Cheese recipe from Food.com.

Provided by 2Bleu

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces French bread, cubed (or Challah bread)
4 ounces neufchatel cheese, cut into small cubes or 4 ounces cream cheese
2 bananas, sliced
3 large eggs
2 cups 2% low-fat milk
1/4 cup sugar
2 tablespoons butter
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon

Steps:

  • Arrange half of bread cubes in a lightly greased 8x8 pan. Sprinkle evenly with cream cheese and bananas. Top with remaining bread cubes.
  • Whisk together eggs, milk, sugar, butter and maple syrup. Pour over bread mixture, pressing bread cubes to absorb the moisture. Cover and chill for 8 hours.
  • Preheat oven to 350°F Sprinkle with cinnamon, and bake covered for 30 minutes.
  • Uncover and bake 30 min more or till lightly browned and set. Let stand a few minutes before serving.

Nutrition Facts : Calories 352.6, Fat 13, SaturatedFat 6.9, Cholesterol 123.7, Sodium 366.3, Carbohydrate 48, Fiber 2, Sugar 22.9, Protein 12.5

BLUE CHEESE BREAD PUDDING



Blue Cheese Bread Pudding image

This is a yummy recipe that was passed down to me, which I made some slight alterations to. And now it's even yummier.

Provided by bitsy32000

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h55m

Yield 12

Number Of Ingredients 10

4 tablespoons butter, softened
1 onion, chopped
3 cloves garlic, minced
20 ounces cubed French bread
1 pound blue cheese, crumbled
5 eggs, lightly beaten
5 egg yolks
3 cups heavy cream
1 tablespoon salt
1 tablespoon ground black pepper

Steps:

  • Melt the butter in a skillet over medium-low heat, and cook the onion and garlic 20 minutes, until soft and golden brown.
  • Arrange 1/2 the bread cubes in the bottom of a 9x13 inch baking pan. Layer with 1/2 the blue cheese and the onion mixture. Top with remaining bread cubes and cheese.
  • In a small bowl, whisk together the eggs, egg yolks, heavy cream, salt and pepper. Pour over top layer of bread cubes in pan. Set aside for 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake pudding 40 minutes in the preheated oven. Cover pan and continue baking 15 minutes, or until set and golden brown. Allow to sit 15 minutes before serving.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 31.1 g, Cholesterol 282.9 mg, Fat 41.5 g, Fiber 1.4 g, Protein 18.8 g, SaturatedFat 24.7 g, Sodium 1499.4 mg, Sugar 2.1 g

SPINACH AND JACK CHEESE BREAD PUDDING



Spinach and Jack Cheese Bread Pudding image

A delicious departure from quiche, this savory bread pudding is easier to prepare and very satisfying. Courtesy of Vegetarian Meals, published by Hearst Books/Sterling Publishing 2007.

Provided by Wish I Could Cook

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

6 large eggs
2 cups skim milk
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 pinch ground nutmeg
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup shredded monterey jack cheese (4 ounces)
8 slices whole wheat bread, cut into 3/4-inch pieces

Steps:

  • Preheat oven to 375 degree F. In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended.
  • With rubber spatula, stir in spinach, Monterey Jack cheese, and bread cubes.
  • Pour mixture into lightly greased 13" by 9" ceramic or glass baking dish.
  • Bake bread pudding until browned and puffed, and knife inserted in center comes out clean, 20 to 25 minutes.
  • Remove from oven; let stand 5 minutes before serving.

Nutrition Facts : Calories 211.4, Fat 9.2, SaturatedFat 4.2, Cholesterol 153.3, Sodium 396.4, Carbohydrate 16.9, Fiber 3, Sugar 2, Protein 15.5

SPINACH AND TASSO BREAD PUDDING WITH GRUYERE CHEESE



Spinach and Tasso Bread Pudding with Gruyere cheese image

This is a "stuffed" savory bread pudding that's perfect for a Sunday brunch. Rather than just jumble everything together, you do it in three layers -- bottom layer of dried or stale French bread, a layer of spinach, tasso and cheese, and more bread on top. It's easy to prepare the day before, so all you have to do on Sunday morning is pop it in the oven. Recipe by Chef Chuck Taggert.

Provided by Malriah

Categories     One Dish Meal

Time 1h20m

Yield 8-16 slices (depending on size of slices)

Number Of Ingredients 16

1 loaf of good French bread (16 ounce)
3 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1 medium sweet onion, finely chopped
6 -10 cloves garlic, minced (however much you like)
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry with squeezings reserved
8 ounces tasso, diced (or substitute regular smoked ham, andouille sausage or any good smoked sausage)
salt & freshly ground black pepper
1 cup medium-dry white wine (Don't use Chardonnay)
12 ounces gruyere cheese, grated (substitute a good Swiss or Monterey jack)
12 large eggs
3 1/2 cups half-and-half
2 tablespoons molasses
3 -5 dashes Worcestershire sauce
3 -5 dashes hot sauce
creole seasoning (Tony Chacheries)

Steps:

  • Slice the bread into 1/2" slices and let dry out overnight.
  • You may also dry them in a 200-225°F oven for about 30-40 minutes until they're completely dried; make sure you don't brown them.
  • Heat 2 tablespoons olive oil in a large heavy skillet (don't use non-stick).
  • Add the diced tasso.
  • Brown the tasso for 5 minutes until some of the fat has been rendered out and you've got some nice brown bits stuck to the bottom of the pan.
  • Remove from pan, drain on papertowels and set aside.
  • Add the wine to the pan, making sure to scrape up all the browned bits.
  • Reduce the wine by half.
  • Pour out into a large bowl and set aside.
  • In the same skillet, melt 2 tablespoons butter with the rest of the olive oil.
  • Add the onions and garlic.
  • Sauté for about 3 minutes, until onions are translucent.
  • Add the spinach water and let it reduce.
  • Add the chopped spinach.
  • Continue to cook for 3 minutes, making sure that there's hardly any moisture left.
  • Transfer to a bowl and set aside.
  • Whisk the eggs in a large bowl.
  • Add the half-and-half.
  • Add the molasses, Worcestershire, hot sauce, the reduced wine, about 2 teaspoons of salt, plenty of fresh ground black pepper and Creole seasoning to taste.
  • Butter the bottom and sides of a 9x13 baking dish.
  • Make one layer of dried bread slices on the bottom.
  • Use little broken-off pieces if you need to fill any little spaces.
  • Cover the bread evenly with the spinach mixture.
  • Sprinkle evenly with 1/3 of the grated cheese.
  • Spread the diced tasso evenly over the cheese.
  • Season with more Creole seasoning and pepper.
  • Sprinkle with more cheese.
  • Add a second layer of bread,filling the holes with broken pieces as needed.
  • Give the custard a final mix with the whisk and pour evenly over the entire surface of the bread, making sure you wet everything.
  • Season the top with more black pepper and Creole seasoning, the remaining cheese and a sprinkling of salt.
  • Wrap the pudding in plastic wrap.
  • Weigh the top down with a couple of boxes of brown sugar, a bag or rice or whatever you have available.
  • This helps compress the layers of the pudding so that the custard will soak all the way through allowing it to cook more evenly.
  • Refrigerate for at least 2 hours or overnight.
  • When ready to cook,take the pudding out of the fridge and let it come to room temperature for about 30 minutes.
  • Bake in a preheated oven at 325-350°F for about one hour, until the edges and center are puffy.
  • Let the pudding cool for about 5 minutes.
  • Slice and serve.

MIDWESTERN SPINACH & CHEESE SAVOURY BREAD PUDDING



Midwestern Spinach & Cheese Savoury Bread Pudding image

I got this recipe yesterday from a recipe group and made it last night. The original recipe called for Jack cheese (and only half the amount), low fat milk, no garlic or onion or Parmesan and used white bread. I played with it and this is what I came up with. It turned out quite nicely as a side dish to Lamb chops but I imagine it would also make a lovely vegetarian main dish served with a salad on the side.

Provided by JanetB-KY

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

6 large eggs
1 cup milk
1 cup heavy cream (whipping cream)
2 garlic cloves, minced
1/2 cup green onion, sliced thin
1 1/2 tablespoons cooking oil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/8 teaspoon ground nutmeg
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded swiss cheese
16 ounces French bread, crusts removed and cut into cubes
3 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 375°F.
  • Sautee onions and garlic in oil in small pan until soft but not browned. Set aside to cool.
  • In large bowl, with wire whisk or fork, beat eggs, milk, cream, thyme, salt, pepper, and nutmeg until blended.
  • With rubber spatula, stir in spinach, cheese, onion/garlic mixture and bread.
  • Pour mixture into 13" by 9" ceramic or glass baking dish (do NOT use metal pans for ANY bread pudding as they can easily pick up a metallic flavor).
  • Sprinkle Parmesan cheese over the top of the pudding mixture.
  • Bake bread pudding 20 to 25 minutes or until browned and puffed and knife inserted in center comes out clean.
  • Remove bread pudding from oven; let stand 5 minutes before serving.

Nutrition Facts : Calories 641, Fat 37.9, SaturatedFat 19.5, Cholesterol 306.9, Sodium 903.2, Carbohydrate 47.9, Fiber 4.1, Sugar 1.7, Protein 27.9

BROADMOOR TAVERN BLUE CHEESE AND ONION BREAD PUDDING



BROADMOOR TAVERN BLUE CHEESE AND ONION BREAD PUDDING image

Categories     Egg

Number Of Ingredients 8

4 loaves French bread,large diced
18 eggs, beaten
4 cups heavy cream
1/2 tablespoon Kosher salt
1 1/2 tbs.white pepper
1/2 lb. caramelized yellow onion
1 stick butter, melted
3/4 lb. blue cheese, crumbled

Steps:

  • Preheat oven to 350 F. Butter one 12 inch x 18 inch x 2 1/2 inch baking pan, set aside. In a large mixing bowl combine all ingredients together and mix well. Place mixture into prepared pan. Place pan into a water bath and place into heated oven. Bake until the pudding is just set. Remove the pudding from the water bath. Allow pudding to cool slightly before serving.

WILD MUSHROOM BREAD PUDDING WITH BLUE CHEESE



WILD MUSHROOM BREAD PUDDING WITH BLUE CHEESE image

Categories     Mushroom

Number Of Ingredients 15

•1 ounce dried porcini mushrooms (about 1 cup), broken in half if large
•2 cups boiling water
•4 ounces French baguette, cut into 3/4-inch cubes (about 3 cups)
•3 tablespoons unsalted butter, plus more for coating the baking dish
•1 tablespoon olive oil
•8 ounces chanterelle mushrooms, stems trimmed and cut in half
•8 ounces cremini mushrooms, stems trimmed and cut in half or quartered if large
•1/3 cup small-dice shallot (from about 1 medium shallot)
•3/4 teaspoon finely chopped fresh thyme leaves
•1/2 cup dry white wine
•Kosher salt
•Freshly ground black pepper
•1 large egg, lightly beaten
•1/2 cup heavy cream
•6 ounces Cambozola cheese, cut into small pieces (rind included)

Steps:

  • Heat the oven to 375°F . Coat a shallow 2-quart baking dish with butter. Place the porcinis in a medium heatproof bowl. Pour the boiling water over them and let the mushrooms sit until softened, about 12 minutes. Meanwhile, spread the bread cubes in an even layer on a baking sheet and bake until light golden brown, about 10 minutes. Transfer to a large bowl and set aside. Heat the butter and oil in a large frying pan over medium-high heat until the butter is foaming. Add the chanterelle and cremini mushrooms and cook, stirring rarely, until the mushrooms have released their liquid and are golden brown, about 8 to 10 minutes. Add the shallot and thyme, stir to combine, and cook for 1 minute. transfer the rehydrated porcinis to the pan and set the mushroom liquid aside. Cook, stirring occasionally, until the shallots have softened, about 1 minute more. Add the wine, scrape up any browned bits from the bottom of the pan, and cook until the wine has almost completely evaporated, about 1 to 2 minutes. Taste and season with salt and pepper as needed. Scrape the mushroom mixture into the bowl with the toasted bread cubes (reserve the pan), add the egg, and stir to combine. Measure 1/2 cup of the reserved mushroom liquid, being careful not to include the sediment, and discard the remaining liquid. Drizzle the measured liquid into the bowl and stir to combine. Transfer the mushroom-bread mixture to the prepared baking dish and spread it into an even layer Return the reserved pan to medium-low heat, add the cream, and bring to a simmer. Whisking constantly, add the cheese 1 piece at a time, letting each piece melt before adding the next. (If you add the cheese too quickly or stop whisking, the sauce may break. If it does break, sprinkle in cornstarch 1/2 teaspoon at a time and add more cream a splash at a time while whisking until the sauce is bubbling, creamy, and smooth again.) Pour the cheese sauce evenly. bake 15-20

SPINACH &PEPPER JACK CHEESE BREAD PUDDING



SPINACH &PEPPER JACK CHEESE BREAD PUDDING image

THIS IS A QUICK EASY AND VERY TASTY WAY TO SERVE SPINACH. MY FAMILY LOVES IT!

Provided by Kimberly Harbeck

Categories     Side Casseroles

Time 55m

Number Of Ingredients 9

6 large eggs
2 c whole milk
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp ground pepper
1 10 OZ box frozen spinach thawed and drained well
8 slice firm white bread
8 oz shredded pepper jack cheese
pinch of nutmeg

Steps:

  • 1. PREHEAT OVEN TO 370. LIGHTLY GREASE 9X13 PAN. CUT BREAD IN CUBES. SET ASIDE. WHISK EGGS, MILK AND SPICES. FOLD IN SPINACH, CHEESE AND BREAD. POUR INTO PREPARED BAKING DISH. BAKE 20-25 MINUTES UNTILL BROWN AND PUFFED.

GOAT CHEESE & ASPARAGUS BREAD PUDDING



GOAT CHEESE & ASPARAGUS BREAD PUDDING image

Categories     Vegetable

Yield 8 servings

Number Of Ingredients 12

1 1/2 T butter, plus more for dish
1 1/2 lbs. medium asparagus
Salt and pepper
1 1/2 T olive oil
8 oz mushrooms
1 small Vidalia onion, cut into 1/4-inch-thick wedges
1/2 loaf country-style white bread (10 ounces), crust on, cut into 1 inch pieces
2 tsp chopped fresh rosemary
4 oz Goat cheese, cut into 1/2-inch cubes
1 1/2 c milk
1 1/2 c heavy cream
5 large eggs, room temp

Steps:

  • Oven 350 degrees. Generously butter a 2 1/2-quart casserole dish Snap off and discard tough ends of asparagus. Using a vegetable peeler, carefully peel outer layer from bottom 2 inches of asparagus spears. Fill a large straight-sided saute pan with salted water, and bring to a boil; prepare an ice bath. Add asparagus, and cook until bright green, about 1 minute. Transfer asparagus to ice bath, and let cool. Drain, transfer to a clean kitchen towel, and pat dry. Set asparagus aside. Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in a medium skillet over medium heat. Add mushrooms, and cook, stirring once or twice, until mushrooms turn golden brown, 1 to 2 minutes. Transfer mushrooms to a plate; set aside. Melt remaining tablespoon butter with remaining tablespoon oil, and add onion. Cook until onion is soft and translucent, about 15 minutes. Remove the pan from heat, and set aside. Randomly arrange half of the bread pieces on bottom of prepared casserole dish. Sprinkle half of the rosemary over the top. Place half of the asparagus, onions, mushrooms, and cheese on top. Make a second layer with remaining bread, rosemary, asparagus, onions, mushrooms, and cheese. To make custard, combine milk and cream in a medium saucepan, and set over medium-high heat; cook until mixture is hot. In a medium bowl, whisk together eggs, hot-milk mixture, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper until combined. Pour custard over pudding. Press down on pudding, completely soaking top layer of bread, and place a plate on top. Weigh down the plate with a can or other object. Let pudding stand 20 minutes. Bake pudding until custard has set and top is golden, about 45 minutes. Remove dish from oven, and transfer to a wire rack to cool, 5 to 10 minutes. Serve.

BISCUIT AND BLUE CHEESE BREAD PUDDING



Biscuit and Blue Cheese Bread Pudding image

I saw Paula Deen make this a few years ago on one of her shows and it looked so good. I am not a big blue cheese fan, but I tried it and it was wonderful. I took it to a potluck dinner and the southerners told me what a good dressing I had brought. I made it with the amount of blue cheese it called for and another time I...

Provided by Jolayne Cooper

Categories     Side Casseroles

Time 1h45m

Number Of Ingredients 11

8 Tbsp butter
8 oz crumbled blue cheese
2 medium green bell peppers, seeded and chopped
1 large yellow onion, chopped
2 c frozen corn kernels, thawed and drained
2 jalapeno peppers, seeded and diced
3 c heavy cream
3 eggs, lightly beaten
12 baked buttermilk biscuits (2 inches in diameter)
1/2 tsp salt
1/2 tsp freshly ground black pepper

Steps:

  • 1. Preheat the oven to 350 degrees F. Butter a 13 x 9-inch baking dish.
  • 2. Sprinkle 1/2 cup of the blue cheese into the baking dish. Melt the butter in a large skillet over medium-high heat. Add the green peppers and onion and saute until softened, about 5 minutes. Stir in the corn and jalapenos and cook for 1 minute more. Take the skillet off the heat and allow the mixture to cool.
  • 3. In a large bowl, mix the cream and eggs. Crumble the biscuits and the remaining blue cheese into the custard and stir to combine. Stir in the sauteed vegetables and the salt and pepper. Pour the mixture into the baking dish. Bake until golden and set in the middle, 50-60 minutes. Remove the dish from the oven and serve hot.

Tips:

  • For a richer pudding, use full-fat milk and cream.
  • If you don't have any stale bread, you can toast fresh bread in a 350°F oven for 10-15 minutes, or until it's dry and crispy.
  • You can use any type of cheese you like in this pudding, but a sharp cheddar or Gruyère is a classic choice.
  • If you want a more savory pudding, add some diced ham or bacon.
  • For a sweeter pudding, add some raisins or chopped dried fruit.
  • Serve the pudding warm or at room temperature.

Conclusion:

Cheese bread pudding is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover bread and cheese. With so many different ways to make it, there's sure to be a recipe that everyone will enjoy.

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