Within a realm of delectable culinary creations, a dish that seamlessly blends tangy sourdough, luscious cheddar and the comforting warmth of bread pudding stands as a testament to the harmonious marriage of flavors. Embark on a culinary adventure where rustic sourdough lends its distinctive tang, while rich cheddar cheese weaves its golden threads of flavor, culminating in a symphony of textures and tastes that will tantalize your taste buds. Learn the art of transforming humble ingredients into a delectable masterpiece, as we explore the secrets behind the perfect sourdough cheddar bread pudding.
Here are our top 4 tried and tested recipes!
SOURDOUGH CHEDDAR BREAD PUDDING
Make and share this Sourdough Cheddar Bread Pudding recipe from Food.com.
Provided by yooper
Categories Cheese
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, melt butter, add diced slices of bread, stirring until coated.
- Add grated Cheddar cheese; stir well.
- Set aside.
- In a medium bowl, with a wire whisk combine milk, egg yolks, salt, dry mustard, worsteshire sauce and cayenne pepper.
- Beat well.
- Pour over the bread cubes.
- In another bowl beat egg whites until stiff, but not dry, fold into bread mixture, toss until mixed.
- Spoon into a lightly greased 9-inch square baking dish.
- Cover and chill overnight.
- Bake, uncovered at 325 for 30 minutes, or until the center is set.
- Serves 6.
SARAH'S SAVOURY BREAD AND CHEESE PUDDING
A savory pudding made with sliced white bread, eggs, Cheddar and Parmesan cheeses, and anything else you may want to chuck in!! This is a very nice light dish. Ideal as an evening meal, or even a breakfast with a difference! Optional: Add grilled chopped bacon, mushrooms, ham, tomato, or anything else you can think of!
Provided by Sarah Jayne Davies
Categories Breakfast and Brunch Eggs
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
- Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
- Bake for 20 minutes or until golden brown, checking frequently.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 27.3 g, Cholesterol 228 mg, Fat 19.9 g, Fiber 1.2 g, Protein 22.5 g, SaturatedFat 10.2 g, Sodium 783.9 mg, Sugar 3.5 g
SOURDOUGH BREAD PUDDING
Bread pudding is a classic dessert you can make with just about any bread and flavoring you want. It's a great way to use stale bread that might otherwise be thrown out. This bread pudding recipe is a personal favorite; I find the tangy sourdough flavor paired with sweet cream and vanilla unbeatable. It's rich and warm, perfect when you're craving something cozy, and it will make your kitchen smell amazing.
Provided by Elena Besser
Categories dessert
Time 55m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the bread pudding: Preheat the oven to 325 degrees F. Butter a loaf pan or 8-inch round cake pan.
- Combine the cream, milk, sugar, vanilla and salt in a medium saucepan and place over medium heat. Cook, stirring occasionally, until the sugar melts. Remove from the heat.
- Put the butter in a large bowl and slowly pour a third of the hot cream mixture into the bowl, whisking gently to melt the butter. Add the eggs and yolk and whisk until combined. Whisking constantly, slowly pour in the remaining cream mixture.
- Once fully mixed, add the bread and let soak for 10 minutes. (Note: If you're not in a rush or are making this ahead of time you can soak the bread for longer before baking. A longer soak makes the bread more flavorful and very tender.)
- Pour the mixture into the prepared pan. Bake until the top is golden brown and the edges have pulled away from the pan slightly, 25 to 30 minutes.
- For the macerated strawberries: Toss together the strawberries, sugar, lemon zest, lemon juice and pinch of salt in a medium bowl with a wooden spoon. Let sit at room temperature for 30 minutes.
- Serve the pudding warm, scooping it right out of the pan, or let it cool and cut it into slices. Serve with the macerated strawberries and ice cream, if using. Enjoy!
APPLE, CHEDDAR & BACON BREAD PUDDING
I had this dish at a bridal brunch many years ago. It was so delicious that I created my own version, and this is the result. Now I make it all the time. Enjoy! -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Time 1h15m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat butter over medium heat. Add apples; cook and stir 2-3 minutes or until crisp-tender. Reduce heat to medium-low; stir in brown sugar. Cook, uncovered, 8-10 minutes or until apples are tender, stirring occasionally. Cool completely., In a greased 8-in. square baking dish, layer half of each of the following: bread, bacon, apples and cheese. Repeat layers. In a large bowl, whisk eggs, milk, cinnamon and salt; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake until puffed and golden, and a knife inserted in the center comes out clean, 45-55 minutes. Let stand 15 minutes before serving., In a microwave-safe bowl, microwave syrup and walnuts until warmed, stirring once. Serve with bread pudding. Freeze option: After assembling, cover and freeze bread pudding. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake and serve bread pudding with syrup as directed.
Nutrition Facts : Calories 505 calories, Fat 26g fat (10g saturated fat), Cholesterol 155mg cholesterol, Sodium 729mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 2g fiber), Protein 19g protein.
Tips:
- Use a good quality sourdough bread for the best flavor and texture.
- If you don't have any sourdough bread, you can use a French baguette or ciabatta bread instead.
- Use a sharp cheddar cheese for a bolder flavor.
- If you don't have any fresh herbs, you can use dried herbs instead. Just use about half the amount of dried herbs as you would fresh herbs.
- Don't overmix the batter. Overmixing will make the bread pudding tough.
- Bake the bread pudding until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the bread pudding cool for at least 15 minutes before serving. This will allow the flavors to meld together.
Conclusion:
Sourdough cheddar bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover sourdough bread, and it is also a delicious way to enjoy cheddar cheese. This bread pudding is sure to be a hit with your family and friends.
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