14 August 2012

Bread and Cheese Pudding

This pudding isn't a dessert, it's more like a cheat's souffle. Serve it as a starter or as a side dish. Either way it's very nice and very easy.

250g fresh breadcrumbs
300g grated cheese
600ml milk
60g butter
4 large eggs
1 tsp prepared mustard
Salt and pepper to taste

Preheat oven to 200 degrees Celsius.  Grease a 20cm casserole or souffle dish with butter. Combine the breadcrumbs and cheese in a mixing bowl. Heat the milk and butter in the microwave or over a low heat until the butter melts. Pour over the breadcrumbs and stir to combine.  Whisk the eggs with the salt, pepper and mustard. Stir into breadcrumb mixture and then pour into the prepared casserole dish. Let the mixture stand for one hour. Bake for 40 minutes, until the pudding has risen and the top is golden. Serve warm.

Notes:  When I make this I use wholegrain breadcrumbs. The wholegrain breadcrumbs make a slightly heavier pudding than white crumbs.  I prefer wholegrain as it makes a slightly healthier pudding and it's the bread we have.

When it comes to mustard the original recipe called for English mustard. Again I use whatever happens to be open in the fridge - English, American, French or Dijon. I wouldn’t use wholegrain mustard as the seeds would spoil the look of the baked pudding. 

You can also make this pudding with low-fat milk and cheese if that is what you use.

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