Brunch Pudding -

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Brunch Pudding

8 slices French bread
2 c. shredded Colby, Monterey Jack cheese
2 1/2 c. milk
1/2 tsp. hot pepper sauce or 1/4 tsp. cayenne pepper
2 tsp. dry mustard
4 eggs

Preheat oven to 375 degrees. Butter 8 x 8 x 2 inch square baking pan. Line pan with half the bread, cover with half the cheese, repeat layers. In bowl, mix milk, mustard, salt and pepper sauce or cayenne; add eggs and whisk to blend. Pour milk mixture over bread and cheese. Saturate bread completely. Set on baking sheet. Bake about 50 minutes or until set, puffed and browned. Cut into squares, serve hot. You may make ahead and cook later but add 10 minutes to cooking time if you do. 6 servings.

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