Best Cheese Bread Pudding Recipes

SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN CHEESE

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
• Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
• Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
• Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN CHEESE

Steps:

• Preheat oven to 375 degrees.
• Butter 13x9" glass baking dish. Cut bottom crust and shor ends off bread and discard. Cut remaining bread with crust into 1" cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
• Melt butter in large skillet over medium-heat. Add mushrooms, onion, celery, and bell pepper. Saute until soft and juices have evaporated, about 15 minutes. Add sauteed vegetables and parsley to bread cubes.
• Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegtetables. Transfer stuffing to prepared dish. SPrinkle cheese over. Can be prepared 1 day ahead. Cover and refrigerate.
• Preheat oven to 350 degrees. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

CHEDDAR GORGEOUS! CHEESE AND ONION BREAD AND BUTTER PUDDING

Steps:

• Butter 8 slices of bread and make sandwiches with the grated mature cheese and sliced onion. Cut the the sandwiches into four triangles and arrange them standing up with the points to the top, in a well greased baking dish. (Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!).
• (Feel free to vary to contents of the sandwiches. If it doesn't have to be a vegetarian dish, some ham would be very nice. Or you might want to put some pickle on the sandwiches, some sliced tomatoes, cooked sausage or whatever you fancy.).
• Beat the eggs with the milk, mustard powder, salt, pepper, and the herbs.
• Pre-heat oven to 200C or 400°F.
• Pour the egg custard mixture over the sandwiches. (If you had any cheese left over, sprinkle it on top. Onion, too if you have any left over.) Allow the pudding to stand for about 30 minutes before baking - you get a lighter pudding.
• Bake the bread and butter pudding in the pre-heated oven for about 20 to 30 minutes, or until the cheese custard has set and the cheese on the top is golden.
• In a nutshell - it's cheese sandwiches with savoury custard poured over then baked in the oven - or savoury bread and butter pudding!
• Serve warm for breakfast, brunch, lunch or supper. Can be prepared the night before and baked next morning - bring it to room temperature for about 30 minutes before baking it however.

SAVORY GOAT CHEESE AND TOMATO BREAD PUDDING

Steps:

• Grease the bottom of a 13 by 9 by 2-inch baking dish or other shallow 3-quart baking pan.
• Butter each bread slice on one side. Stack the bread, 6 at a time, and cut on the diagonal into triangles. Place half of the bread pieces, buttered sides down, in the bottom of the prepared dish. Scatter the goat or feta cheese over the bread in one layer. Scatter the cherry tomatoes over the cheese. Top with the remaining buttered bread pieces, buttered sides up.
• In a bowl with a whisk, beat eggs, milk and pesto until well-blended. Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the grated cheese. Cover the dish tightly with foil and refrigerate overnight.
• To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 degrees. Bake for 35 minutes with the foil on; remove foil and continue to bake until pudding is puffed and golden brown on top, 25 to 30 more minutes.

SARAH'S SAVOURY BREAD AND CHEESE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
• Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
• Bake for 20 minutes or until golden brown, checking frequently.

PINEAPPLE & CREAM CHEESE BREAD PUDDING

Steps:

• Drain pineapple, reserving 1/3 cup juice. Place half of the bread cubes in a greased 13x9-in. baking dish. In a small bowl, beat cream cheese and confectioners' sugar until smooth; drop by tablespoonfuls over bread cubes. Top with remaining bread cubes and pineapple., In a large bowl, whisk eggs, milk, cream, vanilla and reserved pineapple juice until blended; pour over pineapple. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator while oven heats. Bake, uncovered, until lightly browned, 25-35 minutes., In a small saucepan, heat milk and butter until butter is melted. Remove from heat; stir in vanilla. Just before serving, drizzle over warm bread pudding.

LAYERED ALMOND CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SAUCE

Steps:

• Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan.
• Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
• Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
• Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
• Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
• Preheat the oven to 325 degrees F.
• Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
• Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
• Combine amaretto and cornstarch, stirring until smooth.
• Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.

BLUE CHEESE BREAD PUDDING

Steps:

• In a small skillet over medium heat, melt butter. Add onion; cook and stir until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20 minutes or until onion is golden brown. Add garlic; cook 2 minutes longer., Place half of the bread in a greased 13x9-in. baking dish. Layer with onion mixture and half of blue cheese. Top with remaining bread and blue cheese., In a large bowl, whisk the eggs, egg yolks, cream, salt and pepper. Pour over bread; let stand for 15 minutes or until bread is softened., Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm.

BREAD PUDDING WITH HAM, LEEKS, AND CHEESE

Steps:

• Preheat oven to 325°. Butter a 9-by-13- inch casserole dish. Heat the butter in a medium skillet over medium heat. Cook leeks, covered, until softened, about 5 minutes. Season with salt and pepper, and transfer to a small bowl.
• Whisk together eggs and milk. Whisk in the salt and pepper. Set batter aside.
• Layer the bread, ham, reserved leeks, thyme, and cheeses shingle-style in the buttered dish. Pour batter over top; press gently so bread absorbs liquid.
• Bake until puffed and golden brown (tent with foil if edges brown too much before center is set), about 1 hour.

HAM AND CHEESE BREAD PUDDING

Steps:

• Spray an 8" pan with cooking spray (or butter bottom and sides of dish) and place bread cubes in pan.
• Heat oil in skillet, add onions and 1/2 tsp salt & 1/2 tsp black pepper. Saute onions over medium-high heat until translucent, continue cooking until onions are beginning to brown and caramelize.
• Add garlic and ham, cooking until ham is heated through and any moisture from ham has evaporated off.
• Remove from heat and let cool slightly.
• In a medium bowl, whisk together eggs, milk, mustard, rosemary, salt and black & white ground peppers.
• After combining thoroughly, mix in cheese.
• Spread onion and ham mixture uniformly over bread cubes.
• Evenly pour mixture over bread and ham, taking care to moisten bread in corners and at edges too.
• Cover pan with aluminum foil or plastic wrap and refrigerate 8 hours or overnight, but no longer than 24 hours hours or bread will disintegrate.
• Remove pan from refrigerator 1/2 hour before preheating oven.
• Preheat oven to 350°F.
• Bake pudding uncovered for about 40-50 minutes, or until a knife inserted in the middle comes out clean, but moist. It will be puffed up and edges and corners will be golden brown.
• Let rest 5 minutes before cutting.
• Leftovers reheat wonderfully.

GOAT CHEESE BREAD PUDDING

Steps:

• Preheat oven to 350°F. Lightly grease a 9- by 9-inch or 11- by 7-inch baking dish. Set aside.
• Whisk together the milk, eggs, rosemary, and salt and pepper to taste in a medium bowl.
• Place bread cubes in another medium bowl. Sprinkle with the cheese and drizzle with the milk mixture, making sure to coat all the bread cubes well. Allow the bread cubes to soak for 5 to 10 minutes, until bread is moist.
• Pour bread mixture into the prepared dish and bake in the oven for 20 to 35 minutes, until the top is golden brown and gives resistance to the touch, or a toothpick inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before serving.

SAVORY BREAD PUDDING WITN MUSHROOMS AND PARMESAN CHEESE

Steps:

• Preheat oven to 350 degrees. Butter 13x9x2 inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1 inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl. Melt butter in large skillet over medium high heat. Add mushrooms, onion, celery, and pepper. Saute until soft and juices have evaporated, about 15 minutes. Add sauteed vegies to bread cubes. Whisk heavy cream eggs, salt and pepper in large bowl. Mix custard into bread and vegies. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD: Can be prepared 1 day ahead. Cover and refrigerate. Preheat oven to 350 degrees. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

SAVORY BREAD PUDDING WITH BROCCOLI AND GOAT CHEESE

Steps:

• Rub the bread slices, front and back, with the cut clove of garlic. Cut into cubes. Place in a bowl and toss with 1 cup of the milk and let sit while you prepare the other ingredients. Note: If the bread is too hard to cut safely, place the whole chunk in a bowl with 1 cup of the milk. Refrigerate for 1 hour or longer, turning the bread in the milk every once in a while. Remove the bowl with the soaked bread from the refrigerator. Break up the bread with your hands. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns into a mush.
• In a large bowl, beat together the eggs and goat cheese. Beat in the milk. Add salt to taste (about 1/2 teaspoon), a few twists of pepper and the bread, along with any milk remaining in the bowl in which you soaked the bread. Stir well to combine. Let sit for 15 to 30 minutes.
• Meanwhile, heat the oven to 350 degrees. Rub the sides of a 2-quart baking dish or gratin with the cut side of a garlic clove. Oil or butter the dish. Mince any remaining garlic from the halves you used to rub the bread and the dish. Break up the broccoli crowns into florets and steam for 4 minutes. Remove from the heat, drain and cut the florets into 1/2-inch slices, or chop coarsely.
• Heat 1 tablespoon of the olive oil over medium heat in a large skillet and add the minced garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in 1 teaspoon of the thyme, the broccoli, and salt and freshly ground pepper to taste. Stir together for a minute, until the broccoli is nicely seasoned, and remove from the heat. Stir into the bread mixture.
• Scrape the bread mixture into the baking dish. If including tomatoes, scrape in half the bread mixture and layer half the tomatoes on top. Spread the remaining bread mixture over the tomatoes and top with the remaining tomatoes. Season the tomatoes with salt and pepper, sprinkle with the remaining thyme and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake 50 minutes, until puffed, set and lightly browned. Remove from the oven and serve hot or warm.

HAM AND CHEESE BREAD PUDDING

Steps:

• Grease 11x7-inch baking dish.
• Spread 1 side of each bread slice with butter.
• Cut into 1-inch cubes and place on bottom of prepared dish.
• Top with ham and sprinkle with cheese.
• Beat eggs in medium bowl.
• Whisk in milk, mustard, salt and pepper.
• Pour egg mixture evenly over bread mixture.
• Cover; refrigerate at least 6 hours or overnight.
• Preheat oven to 350 degrees.
• Bake bread pudding, uncovered, 45 to 50 minutes or until puffed and golden brown and knife inserted into center comes out clean.
• Garnish, if desired and then cut into squares.
• Serve immediately.

CHEESE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees.
• Soak the bread in the milk for 15 minutes. Line the bottom of a 2 to 2 1/2 quart shallow casserole with a layer of bread soaked bread. Top with a layer of tomato sauce and mozzarella and some strips of ham. Continue layering, finishing last layer with bread topped with tomato sauce.
• Beat the eggs with Parmesan and pour the mixture over the bread. With a fork, pierce through layers until egg mixture is absorbed by bread. Dot the top with butter and bake for 45 minutes or until top if browned and puffed.
• While this is baking make a nice vegetable salad to accompany this dish.

BLUE CHEESE BREAD PUDDING

Steps:

• Melt the butter in a skillet over medium-low heat, and cook the onion and garlic 20 minutes, until soft and golden brown.
• Arrange 1/2 the bread cubes in the bottom of a 9x13 inch baking pan. Layer with 1/2 the blue cheese and the onion mixture. Top with remaining bread cubes and cheese.
• In a small bowl, whisk together the eggs, egg yolks, heavy cream, salt and pepper. Pour over top layer of bread cubes in pan. Set aside for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake pudding 40 minutes in the preheated oven. Cover pan and continue baking 15 minutes, or until set and golden brown. Allow to sit 15 minutes before serving.

BLUEBERRY CREAM CHEESE BREAD PUDDING

Steps:

• Preheat oven to 425 degrees
• Spray 2 qt shallow baking dish with non-stick spray.
• Beat eggs and sugar in bowl until light colored; add vanilla and orange peel.
• Add half-and-half; mix well.
• Place bread in baking dish; top with half of blueberries. Combine cream cheese and 2 T sugar; mix well.
• Drop cream cheese mixture by teaspoonfuls over blueberries and bread; sprinkle with remaining blueberries.
• Pour egg mixture over blueberries and bread. Wait 5 minutes. Bake at 350 degrees for 50-55 minutes.
• Sprinkle with powdered sugar; serve warm.

GOAT CHEESE AND PROSCIUTTO SAVORY BREAD PUDDING

Steps:

• Toast bread cubes in 350 degree oven for 10 minutes or so, stirring halfway through. Leave oven on at 350.
• In a bowl, mix together eggs, yolk, milk, and cream until thoroughly blended.
• In another bowl, toss together bread cubes, prosciutto, shallot, mushrooms, pine nuts, thyme, and pepper.
• Spray or lightly butter a 9x9 square baking pan and pour in the bread mixture, pat to distribute evenly. Crumble the chevre over all and mix in slightly with hands.
• Pour egg mixture over bread cubes. Sprinkle with shredded cheese such as parmesan or gruyere, for a golden crust.
• Bake in a 350 degree oven for 30-40 minutes, or it springs back when you poke it in the middle. Alternately, when a thermometer inserted into center reads above 145 degrees it is done.

BANANA CREAM CHEESE BREAD PUDDING

Steps:

• 1. Preheat oven to 375 degrees F. Butter a baking dish I use two pie plates because my kids like sprinkles on theirs. Slice bananas into rounds. Pull challah bread apart into bite size pieces.
• 2. In large mixing bowl crack eggs add sugar, salt, cinnamon, milk and vanilla and with a whisk mix until well combined. With your fingers add small chunks of cream cheese. Add bananas and bread in mix until well combined let sit for 10 minutes. Pour into baking dish making sure you get everything in.
• 3. When your oven is done preheating put dish in oven and bake for 55 minutes to an hour. Let cool down and serve with a scoop of ice cream or some whipped cream. M kinds love sprinkles on theirs. You can add nuts as well I don't on mine just on my kids dish. I like my bread pudding to melt in my mouth.

BREAD PUDDING WITH BANANAS AND CREAM CHEESE

Steps:

• Arrange half of bread cubes in a lightly greased 8x8 pan. Sprinkle evenly with cream cheese and bananas. Top with remaining bread cubes.
• Whisk together eggs, milk, sugar, butter and maple syrup. Pour over bread mixture, pressing bread cubes to absorb the moisture. Cover and chill for 8 hours.
• Preheat oven to 350°F Sprinkle with cinnamon, and bake covered for 30 minutes.
• Uncover and bake 30 min more or till lightly browned and set. Let stand a few minutes before serving.