Baked Cheese Pudding
Heat oven to 325º
6 bread slices, cut into 1 ½” squares
½ lb. Sliced cheddar cheese
3 eggs
½ t. salt
½ t. Paprika
1/4 t. dry or prepared mustard
2½ C. milk, or 1-1/4 C. evaporated milk plus 1-1/4 C. water
Few slices stuffed olives (optional)
add chopped onion, bell pepper, dill, or parsley to taste (optional)
In greased 1 ½ quart casserole, arrange alternate layers of bread and cheese (and chopped vegetables, if added) ending with cheese. Beat eggs till frothy; stir in rest of ingredients; pour over cheese. Bake, uncovered, 1 hr. Makes 6 servings.
submitted by Lee Kirk The Prints & The Paper
Comments (1)
Anonymous said
at 4:27 pm on Dec 7, 2006
I tried it for lunch today, with a few modifications. My evaporated milk was three years older than it should of been and I had to homoginize with a wire whip. I added green pepper and a bit of zucchini and onion. We enjoyed it, but I think next time I will include the full amount of salt and a bit of garlic. I only used half this time because one of us is on a low sodium diet. I didn't add garlic this time because the bread I used was sourdough garlic. I also might try using 1 1/2 cups skim milk + 1 cup plain yogurt to make it a bit more tart. Actually, this is great base recipe to use whatever you have. You could add ham or bacon for a different flavor. Or different bread varieties.
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