Cheese and Bacon Pudding

    50 minutes

    Like a bread and butter pudding but with cheese and bacon. This savoury dish is great when eaten hot or cold with salad, delicious!

    15 people made this

    Serves: 4 

    • 6-8 slices of white bread, crusts removed
    • 3 bacon rashers, chopped
    • 1 small onion, chopped
    • 225g grated Cheddar or tasty cheese
    • 2 eggs
    • 3 tablespoons butter
    • 300ml milk
    • 1 tablespoon strong mustard
    • 1 dash Worcestershire sauce
    • ¼ teaspoon nutmeg,
    • 1 splash sherry (optional)

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 180 degrees C. Grease a 25cm pie dish.
    2. Fry the bacon in a pan over medium heat, adding the onion once some of the bacon fat has reduced. Cook and stir until onion is tender and bacon is browned.
    3. Spread butter and mustard onto each slice of bread. Lay some bread slices over base and sides of dish.
    4. Lay some of bacon and onion mix over top and sprinkle some of the cheese. Continue with another layer of bread and bacon, finishing with top layer of bread.
    5. Beat egg and milk and add remaining ingredients.
    6. Pour mixture over dish and top with remaining cheese.
    7. Bake in the preheated oven for 30 to 35 minutes, or until a knife inserted into the centre comes out clean.

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    Reviews in English (10)


    Yum! Used freshly grated nutmeg. Didn't bother cooking the bacon or the onion first. Turned out great.  -  11 Oct 2013


    Used different ingredients. MMM! So good! My husband raved about it! I didn't have any nutmeg or sherry, so I improvised a bit: I substituted the nutmeg for cinnamon and added just a pinch of cayenne pepper and a few dashes of hot sauce. Also, I didn't have enough of one kind of cheese to cover the whole thing, so I used a combo of white and regular cheddar. It was FABULOUS! I think the tiny bit of heat in the background adds a lot. I think it would be even better with a firmer bread, though. Great twist on bread pudding!  -  29 Sep 2008


    Ahhh - soft & savory, not too eggy & very tasty. I made these in individual ramekins and served them just warm they were perfect. Thank you. UPDATE - I used 4" ramekins and baked for just about 20 minutes.  -  28 Aug 2012  (Review from Allrecipes USA and Canada)