Cheddar Gorgeous Cheese And Onion Bread And Butter Pudding Recipes

Steps:

• Pre-heat oven to 375 degrees.
• Mix together flour, baking powder, sugar and salt.
• Add milk, water, butter, cheese, and onions.
• Stir until mixed.
• Dough should be a bit moist but not watery. Should look very sticky and lumpy.
• Scoop into greased bread pan. (cooking spray works fine).
• Even out with a spoon so top is completely flat.
• Bake for 55 minutes.
• Let cool for 30 minutes before slicing.

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.

Steps:

• Preheat oven to 350°F. Grease and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.
• Chop onions and in a large skillet cook in butter with 1/2 teaspoon salt over moderate heat, stirring occasionally, until softened and pale golden, about 15 minutes. Cool onions.
• Into a bowl sift together flour, cornmeal, mustard, baking powder, and remaining teaspoon salt. Stir in poppy seeds and Cheddar. In a small bowl lightly beat eggs and stir in milk. Add milk mixture and onion mixture to flour mixture, stirring until just combined.
• Pour batter into loaf pan. Bake bread 1 1/4 hours, or until a tester inserted in center comes out clean. Cool bread in pan on a rack 10 minutes. Turn out bread onto rack and cool completely.

Steps:

• Sauté onion in 2 tablespoons butter until tender.
• In a bowl, combine onions with egg, sour cream, and pepper. Mix well; set aside.
• In another bowl, mix flour and baking powder. Cut in 1/4 cup butter until crumbly and fine. Stir in half the cheese. Add milk to make a soft dough. Pat into a 9" pan.
• Spread sour cream mixture on top. Sprinkle with remaining cheese and parsley.
• Bake at 425° for 25 minutes.
• Cut into squares and serve warm.

Steps:

• Spread most of the butter on the bread and use the rest to grease a 2.5 pint casserole dish.
• Layer the bread, cheese and onion in the dish, finishing with a layer of cheese.
• Whisk the eggs with the remaining ingredients. Add salt and pepper to your taste, then pour into the casserole and set aside for 10 minutes.
• Bake in the top of a preheated oven, 200°C/Gas Mark 6 for about 30 minutes.