Cheese and Bacon Pudding
Like a bread and butter pudding but with cheese and bacon. This savoury dish is great when eaten hot or cold with salad, delicious!
Ingredients
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)
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- Preheat the oven to 180 degrees C. Grease a 25cm pie dish.
- 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.
- Spread butter and mustard onto each slice of bread. Lay some bread slices over base and sides of dish.
- 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.
- Beat egg and milk and add remaining ingredients.
- Pour mixture over dish and top with remaining cheese.
- 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 and Ratings
Global Ratings:
(10)
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)
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