Cheddar Bread Pudding

April 27, 2020

I’ve been making a lot of bread lately. It feels comforting and so satisfying to see the end result. This little last minute dish was born from the leftover knobs of stale crusty bread, a handful of cheddar cheese and the end of a container of sour cream. It’s warm and cheesy and a little decadent. The possibilities are endless as to what you can put in here. Use whatever bits you have, sausage, feta, swiss, goat cheese, cooked mushrooms, arugula, kale..

In a bowl combine the ripped up hunks of bread and enough milk to just submerge the bread. Soak until absorbed and tender. If some of the crust is too tough, discard.

In a separate bowl, mix together 2 or 3 eggs, a handful of shredded cheddar cheese, 3 dollops of sour cream (or greek yogurt), 2 generous pinches of salt and pepper, 1 crushed garlic, the leaves of a few thyme sprigs and minced rosemary. Remember to season generously as the bread/eggs really need the flavoring.

Lift the bread into the egg mixture and combine. I reserved a bit of cheese randomly for the top. Pour into a lightly greased cast iron pan and bake at 350 till golden crispy edges appear and all is firm. Another crack of pepper and salt, a good drizzle of green olive oil, a pinch of smokey paprika. I wanted a little smoked salmon or crispy prosciutto on top, maybe next time.. Were making the most of whet we have these days. It’s like a game everyday trying to save/create something with odds and ends in a creative way. We ate it fast, one tiny wedge at a time, standing up in the kitchen, dripping with cheese… ha

Stay well all.

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