Cheddar Pudding Food

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SARAH'S SAVOURY BREAD AND CHEESE PUDDING



Sarah's Savoury Bread and Cheese Pudding image

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

4 slices white bread
2 slices Cheddar cheese
2 eggs, beaten
⅛ cup milk
salt and pepper to taste
¼ cup grated Parmesan cheese

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

WHITE GRITS AND CHEDDAR PUDDING



White Grits and Cheddar Pudding image

This dish was inspired by the Southern chefs I've encountered, particularly from the Carolinas, where they get their fresh white grits from local farms. Most people opt for mashed potatoes on Thanksgiving, but this is an easy way to upgrade your side and still get all of the traditional buttery, deliciousness.

Provided by Paul Kahan

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 9

7 cups whole milk
1 1/2 cups white grits, coarsely ground, such as Anson Mills or Geechie Boy Mill
1 tablespoon salt
1 cup smoked bacon, finely chopped
1 teaspoon olive oil
1 1/2 sticks unsalted butter
2 cups white cheddar cheese, grated
Sourdough bread, one day old, cut into chunks to yield 1 cup (113g) untoasted coarse bread crumbs
Black pepper, freshly ground, optional

Steps:

  • Preheat the oven to 350 degrees F. In a large, heavy-duty, oven-proof pot or Dutch oven, scald the milk over high heat.Slowly sprinkle the grits into the simmering milk, stirring constantly so they don't clump. Season with salt. Cover the pot and place in the oven for 40 minutes, stirring and scraping the bottom of the pot every 10 minutes.
  • In a small saute pan set over medium heat, cook the bacon until brown and crispy. Drizzle in the olive oil, if necessary. Remove the bacon to a plate, leaving the fat in the pan.
  • Place the chunks of day-old bread in the bowl of a food processor, and pulse until coarse crumbs are formed. Add the bread crumbs to the saute pan with the bacon fat, and toast over medium high heat, until light brown and toasty. Add the bacon to the bread crumbs and stir to combine. Remove from the heat, set aside.
  • Continue to check and stir the grits every 10 minutes.
  • After 40 minutes, remove the grits from the oven and check the doneness. Turn the oven to broil. Fold the butter into the grits. Add the cheese and stir to melt. Pour the grits into a wide, shallow, ovenproof dish and scatter the bread crumbs across the top. Run the grits under the broiler until bubbly and lightly browned, about 2 minutes.
  • Remove the grits from the oven and serve immediately.

CHEDDAR GORGEOUS! CHEESE AND ONION BREAD AND BUTTER PUDDING



Cheddar Gorgeous! Cheese and Onion Bread and Butter Pudding image

I have always prefered savoury food to sweet food, and this is a recipe I made up for a savoury version of one of my favourite sweet puddings, Bread and Butter Pudding. This savoury dish is easy to rustle up and makes a tasty supper, breakfast, brunch or lunch dish. Do try to use mature farmhouse Cheddar cheese, a little goes a long way as the flavour is so pronounced. This can be made the night before you need it, for breakfast or brunch, and then baked next morning - a great make ahead meal! NB: Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!

Provided by French Tart

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

8 slices thick bread (white) or 8 slices wholemeal bread
butter, softened to spread
1 onion, peeled and finely sliced
8 ounces mature farmhouse cheddar cheese, grated
1 pint milk
3 eggs, lightly beaten
1 teaspoon English mustard
salt and pepper
1 tablespoon chopped fresh mixed herbs or 1 teaspoon dried herbs, to taste
tomatoes, sliced (optional)
sliced ham (optional)
cooked sausage (optional)
cooked and crumbled bacon (optional)
branston pickle (optional)
chutney (optional)

Steps:

  • Butter 8 slices of bread and make sandwiches with the grated mature cheese and sliced onion. Cut the the sandwiches into four triangles and arrange them standing up with the points to the top, in a well greased baking dish. (Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!).
  • (Feel free to vary to contents of the sandwiches. If it doesn't have to be a vegetarian dish, some ham would be very nice. Or you might want to put some pickle on the sandwiches, some sliced tomatoes, cooked sausage or whatever you fancy.).
  • Beat the eggs with the milk, mustard powder, salt, pepper, and the herbs.
  • Pre-heat oven to 200C or 400°F.
  • Pour the egg custard mixture over the sandwiches. (If you had any cheese left over, sprinkle it on top. Onion, too if you have any left over.) Allow the pudding to stand for about 30 minutes before baking - you get a lighter pudding.
  • Bake the bread and butter pudding in the pre-heated oven for about 20 to 30 minutes, or until the cheese custard has set and the cheese on the top is golden.
  • In a nutshell - it's cheese sandwiches with savoury custard poured over then baked in the oven - or savoury bread and butter pudding!
  • Serve warm for breakfast, brunch, lunch or supper. Can be prepared the night before and baked next morning - bring it to room temperature for about 30 minutes before baking it however.

Nutrition Facts : Calories 533.8, Fat 29, SaturatedFat 16.4, Cholesterol 216.2, Sodium 773.5, Carbohydrate 39.7, Fiber 2, Sugar 4.2, Protein 27.9

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.

APPLE-CHEDDAR BREAD PUDDING



Apple-cheddar Bread Pudding image

Make and share this Apple-cheddar Bread Pudding recipe from Food.com.

Provided by MsKittyKat

Categories     Dessert

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 13

14 slices firm white bread
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3 lbs granny smith apples
1 1/2 tablespoons fresh lemon juice
1/2 cup packed light brown sugar
1/4 cup water
4 ounces coarsely grated extra-sharp cheddar cheese
4 large eggs
2 3/4 cups milk
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Spread bread slices thinly on 1 side with 1/2 stick butter.
  • In a small bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread.
  • Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes.
  • Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.
  • Peel, quarter, and core apples.
  • Cut apples lengthwise into thin slices and in a bowl toss with lemon juice.
  • In a large heavy skillet melt remaining 1/2 stick butter with brown sugar over moderately high heat, stirring, and add apples and water.
  • Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes.
  • Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
  • Butter a 9-cup oval gratin dish or a 13- by 9- by 2-inch shallow baking dish (about 3 quarts).
  • Arrange one layer of cinnamon toasts in dish, breaking triangles to fit.
  • Spoon half of apple mixture evenly over toasts and sprinkle evenly with 1/2 cup Cheddar.
  • Top with another layer of cinnamon toasts and remaining apple mixture.
  • Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish.
  • In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt and pour slowly and evenly over apples.
  • Chill pudding, covered, at least 1 hour and up to 1 day.
  • Bake pudding in middle of oven 30 minutes.
  • Sprinkle remaining 1/2 cup Cheddar evenly over top and bake pudding 15 minutes more.

Nutrition Facts : Calories 581.4, Fat 23.6, SaturatedFat 13.4, Cholesterol 162.9, Sodium 543.7, Carbohydrate 82.8, Fiber 5.4, Sugar 52, Protein 13.4

APPLE CHEDDAR BREAD PUDDING



Apple Cheddar Bread Pudding image

Categories     Cheese     Dairy     Egg     Fruit     Dessert     Bake     Apple     Winter     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 13

14 slices firm white sandwich bread (about 1 pound)
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3 pounds Granny Smith apples (about 6)
1 1/2 tablespoons fresh lemon juice
1/2 cup packed light brown sugar
1/4 cup water
1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)
4 large eggs
2 3/4 cups milk
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Spread bread slices thinly on 1 side with 1/2 stick butter. In a small bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes. Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.
  • Peel, quarter, and core apples. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice. In a large heavy skillet melt remaining 1/2 stick butter with brown sugar over moderately high heat, stirring, and add apples and water. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes. Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
  • Butter a 9-cup oval gratin dish or a 13- by 9- by 2-inch shallow baking dish (about 3 quarts). Arrange one layer of cinnamon toasts in dish, breaking triangles to fit. Spoon half of apple mixture evenly over toasts and sprinkle evenly with 1/2 cup Cheddar. Top with another layer of cinnamon toasts and remaining apple mixture. Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish.
  • In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt and pour slowly and evenly over apples. Chill pudding, covered, at least 1 hour and up to 1 day.
  • Preheat oven to 350°F.
  • Bake pudding in middle of oven 30 minutes. Sprinkle remaining 1/2 cup Cheddar evenly over top and bake pudding 15 minutes more.

CHRISSY TEIGEN'S JALAPEñO-CHEDDAR CORN PUDDING RECIPE BY TASTY



Chrissy Teigen's Jalapeño-Cheddar Corn Pudding Recipe by Tasty image

Here's what you need: jalapeño, corn, butter, heavy cream, cornstarch, shredded cheddar cheese, cream-style corn, eggs, kosher salt

Provided by Katie Aubin

Categories     Sides

Time 50m

Yield 10 servings

Number Of Ingredients 9

¼ cup jalapeño, 2 large or 4 small
2 large ears corn, or 1 can of corn kernels, drained
4 tablespoons butter, melted, plus more for the pan
¾ cup heavy cream
2 tablespoons cornstarch
2 cups shredded cheddar cheese
15 oz cream-style corn, 2 cans
6 eggs
kosher salt

Steps:

  • Using food safe gloves, dice the jalapeños, and cut the kernels off of the ears of corn.
  • Preheat the oven to 350°F (180 °C). Grease a 9x13-inch (23x33-cm) baking pan with butter.
  • In a large bowl, whisk the cornstarch into the heavy cream until smooth. Add 1½ cups (150 g) of cheddar, the creamed corn, fresh corn, jalapeños, melted butter, eggs, and salt and stir well. Taste and add more salt if necessary.
  • Pour the pudding into the baking pan and top with the remaining ½ cup cheddar.
  • Bake until set, 45-50 minutes. Fire up the broiler and broil until the top is browned, 1-2 minutes.
  • Enjoy!

Nutrition Facts : Calories 332 calories, Carbohydrate 19 grams, Fat 24 grams, Fiber 1 gram, Protein 12 grams, Sugar 3 grams

CHEDDAR CORN PUDDING WITH BACON



Cheddar Corn Pudding with Bacon image

This cheddar corn pudding can be prepared ahead and refrigerated overnight. Remove from the refrigerator for 30 minutes before baking. -Lynn Albright, Fremont, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon olive oil
3/4 cup chopped sweet onion
3/4 cup chopped sweet red pepper
4 large eggs, room temperature
1 cup heavy whipping cream
1 teaspoon baking soda
1 teaspoon hot pepper sauce
1/2 teaspoon salt
2 cups fresh or frozen corn
2 cups crushed cornbread stuffing
1/2 pound bacon strips, cooked and crumbled
1-1/2 cups shredded sharp cheddar cheese, divided

Steps:

  • Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside. In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet. Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts : Calories 516 calories, Fat 36g fat (18g saturated fat), Cholesterol 211mg cholesterol, Sodium 1117mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

CORN AND CHEDDAR PUDDING



Corn and Cheddar Pudding image

I found this on the Cabot web site.Or vary the flavor with Cabot Habanero Cheddar, Tomato Basil Cheddar or Smoky Bacon Cheddar.We have yet to try it but my friend made it and her family enjoyed it very much.Updated: 02/16/2009 - made this with Cabot's Smoky Bacon Cheddar and it was very filling and it was a full meal (at least for me) with a nice salad & just made muffins! ;)

Provided by Manami

Categories     Cheese

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 cup chopped red peppers or 1 cup green bell pepper
1/2 cup chopped onion
1 cup fresh corn kernels or 1 cup frozen corn kernels, thawed
1 1/2 cups half-and-half
6 large eggs
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups grated cabot sharp cheddar cheese (about 8 ounces) or 2 cups extra-sharp cheddar cheese (about 8 ounces)

Steps:

  • Preheat oven to 350ºF.
  • Butter 2-quart casserole dish. (Alternatively, bake pudding in individual ramekins.).
  • Melt butter in skillet over medium-high heat.
  • Add bell pepper and onion and cook, stirring, until onion is translucent, about 5 minutes.
  • Transfer mixture to casserole to cool slightly.
  • In blender, combine corn and 1/4 cup of half-and-half.
  • Process into thick puree, scraping down sides of container.
  • Add remaining half-and-half, eggs, flour, baking powder, salt and pepper.
  • Process until well combined.
  • Stir cheese into pepper mixture in baking dish.
  • Pour half-and-half mixture over top.
  • Bake until pudding is set all the way to center (check with paring knife), 50 to 60 minutes. (If top of pudding is getting too brown, cover loosely with piece of foil).
  • Serve immediately.

Nutrition Facts : Calories 391.6, Fat 28.7, SaturatedFat 16.3, Cholesterol 283.6, Sodium 518.3, Carbohydrate 15.4, Fiber 1.5, Sugar 3.1, Protein 19.2

CHEDDAR PUDDING



Cheddar Pudding image

Make and share this Cheddar Pudding recipe from Food.com.

Provided by CaliforniaJan

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

3 slices bacon, cut into 1 inch pieces
1 small onion, chopped
1/4 cup softened butter
1 tablespoon Dijon mustard
9 slices white bread, crusts removed
2 eggs
1 cup milk
1/4 teaspoon Worcestershire sauce
1 pinch ground nutmeg
1 tablespoon dry sherry
8 ounces cheddar cheese, grated

Steps:

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

Nutrition Facts : Calories 659.3, Fat 44.7, SaturatedFat 24.4, Cholesterol 215.9, Sodium 1070.3, Carbohydrate 35, Fiber 1.7, Sugar 4, Protein 26

BACON-CHEDDAR CORN PUDDING



Bacon-Cheddar Corn Pudding image

Introducing the best corn pudding in town. With ranch dressing, cheddar cheese and bacon, it'll be a crowd favorite at your next brunch.

Provided by My Food and Family

Categories     Dairy

Time 1h10m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 8

2 eggs, beaten
1 can (15 oz.) cream-style corn
1 can (11 oz.) corn with red and green bell peppers, drained
1 pkg. (8-1/2 oz.) corn muffin mix
1/2 cup KRAFT Classic Ranch Dressing
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
4 slices cooked OSCAR MAYER Bacon, crumbled
4 green onions, sliced

Steps:

  • Heat oven to 375°F.
  • Mix first 5 ingredients until blended; stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
  • Bake 40 min. Meanwhile, combine bacon, onions and remaining cheese.
  • Top casserole with bacon mixture; bake 15 min. or until lightly browned.

Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

CHEDDAR AND CHIVE YORKSHIRE PUDDING



Cheddar and Chive Yorkshire Pudding image

Be sure to use whole milk and whisk the batter by hand (overbeating with an electric mixer may prevent the puddings from puffing and rising).

Provided by Bruce Aidells

Yield Makes 10

Number Of Ingredients 7

8 tablespoons melted roast beef fat reserved from rib roast pan drippings or 8 tablespoons (1 stick) unsalted butter, melted, divided
6 large eggs
2 cups whole milk
2 cups all purpose flour
1 teaspoon salt
1/2 cup (packed) finely grated sharp cheddar cheese
1/3 cup (generous) chopped fresh chives

Steps:

  • Position rack in center of oven; preheat to 450°F. Place large rimmed baking sheet in oven. Brush ten 3/4-cup glass baking dishes or ramekins with 2 tablespoons fat or butter.
  • Whisk eggs to blend in large bowl. Add milk and whisk until well blended. Whisk flour and salt in medium bowl to blend. Gradually whisk flour mixture and remaining 6 tablespoons fat or butter into egg mixture until well blended (some small lumps will remain). Whisk in cheese and chives; divide batter among baking dishes (about 1/2 cup batter for each).
  • Place baking dishes on hot baking sheet in oven. Bake until Yorkshire puddings are puffed and begin to brown, about 25 minutes. Reduce oven temperature to 350°F and bake until puddings are brown, puffed, and crisp around sides, about 20 minutes longer. Transfer Yorkshire puddings to plates. Serve immediately.

CHEDDAR APPLE BREAD PUDDING



Cheddar Apple Bread Pudding image

This is a different twist on a traditional bread pudding. I wasn't sure how anyone would like it but we made it over the weekend with apples that Mom brought back from their vacation to Washington state and the whole family LOVED it.

Provided by Sherrybeth

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

4 eggs
2 cups whole milk
1 cup sugar
3 tablespoons butter, melted
1/4 teaspoon cinnamon, plus more to sprinkle
1/8 teaspoon salt
7 slices white bread (crusts removed, cut into cubes(I use French bread)
1 large apple (peeled, cored and cubed)
2/3 cup cheddar cheese, grated

Steps:

  • Preheat oven to 350.
  • Butter an 8 inch square pan.
  • In large bowl whisk eggs.
  • Add sugar, milk, melted butter, cinnamon and salt.
  • Whisk again until sugar is dissolved.
  • Add bread, apple and cheese and gently stir to combine.
  • Put in buttered dish and bake 35 - 40 minutes until golden and set all the way through.
  • Dust with additional cinnamon and confectioner's sugar (if desired).
  • This is also good covered in warm syrup.

Nutrition Facts : Calories 636.8, Fat 25.4, SaturatedFat 13.6, Cholesterol 266.4, Sodium 668.3, Carbohydrate 85.7, Fiber 2.4, Sugar 64.3, Protein 18.5

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From nibbleanddine.com


CHEDDAR PUDDING – CHEFFE
Step . 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.
From cheffe.com


CHEDDAR CHEESE YORKSHIRE PUDDING RECIPE - RECIPES WIKI
Whisk eggs, milk, canola oil, and salt together in a batter bowl. Add flour and cheese, whisking only until combined. Transfer batter to prepared pan and bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 15-25 minutes, until the pudding is puffed and starting to brown on the edges.
From recipes.fandom.com


CHEESE PUDDING RECIPE | MYRECIPES
Sprinkle half of cheese over bread cubes. Repeat procedure with remaining bread cubes and cheese. Combine remaining ingredients; beat well. Pour over top of casserole. Chill overnight. Bake at 325° for 1 hour and 10 minutes or until lightly browned. Serve warm, and garnish with parsley sprigs, if desired.
From myrecipes.com


SOUTHERN CHEESY CORN PUDDING RECIPE | GRITSANDPINECONES.COM
Instructions. Preheat oven to 350 degrees. Add the cream corn and the can of corn kernels to a large bowl. Mix and add corn muffin mix, sour cream, and melted butter. Mix well. Pour mixture into a 9x13 baking dish or casserole dish …
From gritsandpinecones.com


CHEDDAR, LEEK AND CHERRY TOMATO SAVOURY BREAD AND BUTTER PUDDING
STEP 1. Grease 5 litre (2 1/3 pint) baking dish with a little butter. Melt the remaining butter in a frying pan and gently fry the leeks for about 5 minutes, until softened. STEP 2. Put a layer of bread in the base of the baking dish. Scatter half the leeks and cherry tomatoes on top, then sprinkle with half the grated cheese.
From madeformums.com


SAVORY SAUSAGE AND CHEDDAR BREAD PUDDING: THE ULTIMATE MAKE …
Combine the bread, sausage, cheddar and fresh parsley in a large bowl. Then transfer the mixture to a buttered baking dish. Make the custard by whisking together the eggs, salt, pepper and half-and-half. Then pour the custard evenly over the bread mixture. Cover and refrigerate for at least a few hours or overnight.
From huffpost.com


CHEDDAR PUDDING - REVIEW BY NADINE - ALLRECIPES.COM
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 might have been even more soggy with the extra liquid. Other than that it was pretty darn tasty.I love bacon and onion so next time I will use even more of those!
From allrecipes.com


SQUASH AND CHEDDAR PUDDING RECIPE BY WESTERN.CHEFS | IFOOD.TV
Squash And Cheddar Pudding. By: Western.Chefs. Pasta with Butternut Squash, Brown Butter, and Sage. By: SeriousEats. Betty's Superb Squash and Corn Casserole. By: Bettyskitchen. Roasted Squash Agnolotti Recipe - 4K. By: LeGourmetTV. Butternut Squash Risotto for the Pressure Cooker. By: SeriousEats. Sugary Squash with Maple Syrup. By: LeGourmetTV ...
From ifood.tv


SAVORY CHEDDAR JALAPENO CORNBREAD PUDDING - SAPORITO KITCHEN
Instructions. Preheat the oven to 375˚ and grease a 9x13" baking pan with butter or baking spray. Crumble the cornbread, into similar sized pieces into the bottom of the prepared baking dish. Heat the vegetable oil in a skillet on the stove top over medium heat and add in the diced jalapeños and onions.
From saporitokitchen.com


HAM, CHEDDAR, AND RED ONION BREAD PUDDING - GOOD HOUSEKEEPING
Heat oven to 350°F. Oil a 2½- to 3-qt baking dish. In large bowl, whisk together eggs, milk, mustard, nutmeg and ¼ tsp each salt and pepper.
From goodhousekeeping.com


8 SAVORY BREAD PUDDINGS THAT MAKE GREAT USE OF STALE …
White Cheddar Savory Bread Pudding. Perfect for an ultra easy side dish, or dinner when paired with a salad, this bread pudding has a short ingredients list that just relies on the basics: bread, eggs, milk, cheese, and spices.
From allrecipes.com


CHEDDAR PUDDING- WIKIFOODHUB
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.
From wikifoodhub.com


APPLE AND CHEDDAR CHEESE YORKSHIRE PUDDING - CAROLINE'S COOKING
Add oil to the muffin tin and let it heat in the oven as it comes to temperature. Blend together the flour, milk, egg and salt until smooth. Grate the cheese and peel and dice the apple. Pour the batter into the warm, oiled tin, add a few pieces …
From carolinescooking.com


CHEDDAR PUDDING | RECIPE | RECIPES, BREAKFAST BRUNCH, YORKSHIRE …
Aug 26, 2018 - This Cheddar cheese bread pudding is delicious served either hot or cold with a salad. Aug 26, 2018 - This Cheddar cheese bread pudding is delicious served either hot or cold with a salad. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


CHEDDAR PUDDING | RECIPE | RECIPES, PUDDING RECIPES, FOOD
Feb 24, 2013 - This Cheddar cheese bread pudding is delicious served either hot or cold with a salad. Feb 24, 2013 - This Cheddar cheese bread pudding is delicious served either hot or cold with a salad. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


SAVORY SAUSAGE AND CHEDDAR BREAD PUDDING - ONCE UPON A CHEF
Combine the bread, sausage, onions, cheddar and fresh parsley in a large bowl. Then transfer the mixture to a buttered baking dish. Make the custard by whisking together the eggs, salt, pepper, and half-and-half. Then pour the custard evenly over the bread mixture. Cover and refrigerate for at least a few hours or overnight.
From onceuponachef.com


CORN AND CHEDDAR PUDDING - BUDGET BYTES
Preheat the oven to 350 degrees. Allow the corn to thaw (this is very important). Place the milk and half of the corn into a blender or food processor and puree.
From budgetbytes.com


CHEDDAR PUDDING | RECIPE | RECIPES, SAVORY BREAD PUDDINGS
1/4 cup Butter. 1 (8 ounce) package Cheddar cheese, grated. 1 cup Milk.
From pinterest.com


CHEDDAR PUDDING - REVIEW BY FDASK - ALLRECIPES.COM
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 pie plate. Definitely soft and savoury, a nice mild breakfast dish. Will make it again but try to kick it up another notch. Needs some salt and pepper in the eggy mixture, maybe …
From allrecipes.com


CHEDDAR AND CHIVE YORKSHIRE PUDDINGS RECIPE | BON APPéTIT
Step 2. Whisk eggs to blend in large bowl. Add milk and whisk until well blended. Whisk flour and salt in medium bowl to blend. Gradually whisk flour mixture and remaining 6 tablespoons fat or ...
From bonappetit.com


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