Cheesy Bread Pudding Recipes

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

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.

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.

Steps:

• Grease a 15X15 cm casserole dish with the butter.
• Half bread slices diagonally and layer into the dish.
• In a bowl beat eggs with milk and cream. Season with nutmeg and paprike as well as salt and pepper to taste.
• Pour the egg mixture over the bread slices and top with shredded cheese.
• Bake in the preheated oven at 200°C/400°F for 20 minutes or until set and nicely browned.
• Enjoy! :).

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:

• 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.

Steps:

• Whisk eggs and cream together until really well blended.
• Put all the other ingredients in a bowl (except for the butter) and pour over the egg mix. Leave this overnight.
• When ready to cook: Preheat the oven to 180C & butter a baking pan or heat proof dish (sized to take the mix), pour in the batter and drizzle over the remaining butter.
• Cook for 15 minutes.

Steps:

• Make soda bread:
• Preheat oven to 375°F with rack in middle.
• Whisk together flour, baking soda, salt, and caraway in a large bowl. Add buttermilk and butter. Stir just until dough is evenly moistened but still lumpy.
• Transfer dough to a well-floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
• Form into a domed 6-inch round and put on an ungreased baking sheet. Cut a 1/2-inch-deep "X" across top of each loaf with a sharp knife. Using a small sieve, dust 1 tablespoon of additional flour over loaf.
• Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Transfer loaf to a rack and cool completely.
• Make puddings:
• Preheat oven to 350°F with rack in middle. Butter ramekins or baking dish.
• Cut enough bread into 1-inch cubes to measure 3 3/4 cups (about half the loaf; reserve remaining bread for another use.) Divide bread among ramekins (or spread in larger baking dish).
• Whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in cheese and spoon over bread in ramekins or baking dish. Let stand 10 minutes.
• Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish.
• Bake until just set and a knife inserted in center comes out clean, about 35 minutes.
• Transfer ramekins or dish from hot water bath to a rack and cool 20 minutes before serving.