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Cheddar Bread Pudding



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Cheddar Bread Pudding

Gourmet Archives

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, or other
3-inch cutter, cut 16 stars from the white bread. Toast the stars in one
layer in 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.
Spread the 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 pudding stand
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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