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La Belle Cuisine
Cheddar Bread Pudding
8 large slices seedless rye bread
16 slices homemade-type white bread
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
2 3/4 cups milk
6 ounces sharp Cheddar, grated
(1 2/3 cups)
1/2 bay leaf
1/4 teaspoon dried thyme
1/4 cup unsalted butter, softened
3 large eggs, beaten lightly
2 tablespoons minced scallion
With a star-shaped cutter measuring 3 inches at its widest point,
3-inch cutter, cut 16 stars from the white bread. Toast the stars in one
jelly-roll pans under a preheated broiler about 4 inches from
heat, turning them once,
until they are deep golden. Let the stars dry,
uncovered, at room temperature, overnight.
In a small bowl stir mustard into Worcestershire sauce until mixture
forms a paste. In
saucepan combine milk, all but 2 tablespoons Cheddar,
bay leaf, thyme, and mustard paste.
Heat mixture over moderate heat, stirring, until cheese is melted. Let it cool.
butter on one side of each of the stars and arrange them,
buttered sides down, overlapping
slightly, in a buttered 2-quart gratin
dish. In a bowl whisk together eggs, Cheddar
mixture, scallion, and salt
and pepper to taste. Ladle mixture over the stars. Let the
at room temperature, covered loosely, for at least 1 hour, or let it
stand, covered and chilled, overnight. Sprinkle pudding with the remaining 2 tablespoons
Cheddar and bake it 25 minutes at 375 degrees F.
Serve for Christmas [or other
festive occasion] breakfast with a fruit
compote and bacon.
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