this recipe is tried and true over and over! you can put it together the day before and pop it in the oven for a quick meal! i like using a bundt pan because it turns out so beautifully!
here is the recipe:
CHEESE PUDDING
Preparation Time: 20 minutes
Cooking Time: 45 minutes
1 pound sharp cheddar cheese, shredded or cut in small cubes
14 slices good quality French or Italian bread cut in 1-inch cubes
2 cups milk
6 eggs
1 teaspoon paprika
½ teaspoon salt
1 tablespoon Dijon-style mustard
Several drops Tabasco pepper sauce
¼ cup dry vermouth
Heat oven to 325°F. Toss cheese with cubed bread. In separate bowl, beat together milk, eggs, paprika, salt, mustard, Tabasco, and vermouth. Pour over cheese and bread; toss until well-mixed. Place in greased 2-quart tube pan and bake for 45 minutes or until pudding is set. Looks stunning when baked in a bundt pan.
NOTE: This may be put together the night before cooking. Remove from refrigerator 1 hour before baking.
This makes an excellent vegetarian main dish.
Serves 6 to 8
Recipe from Current’s “Recipes for Busy Days” by Miriam B. Loo
Kits are Let Me Scrapbook's September 2024 Recipe Card kit
i also used her Grandmom and the Vegetarian tag from a previous site. the bundt graphic is from the internet
Gingerbread Ladies' We Go Together (the cheese)
https://store.gingerscraps.net/GingerBread-Ladies-Collab-We-Go-Together.html
Fonts are Konnect and LD Buttercream
