Stilton Bread Pudding

May 08, 2023May 8, 20230 0

Stilton Bread Pudding - A Savory Twist on a Classic Dish

by The Chefin Dinner

Prep

20 min

Cook

60 min

Ready In

80 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

561

Sugar

10g

Fat

29g

Bread pudding is a classic dish that has been enjoyed for generations. Originally created as a way to use up stale bread, it has evolved into a hearty and comforting dish that is beloved around the world. This recipe adds a savory twist to the traditional sweet version with the addition of tangy Stilton cheese and Dijon mustard. It's a perfect meal for a chilly evening when you want something warm and satisfying.

Instructions

1.	Preheat oven to 350°F.
2.	Spread cubed bread evenly in a 13x9 inch baking dish and sprinkle Stilton cheese on top.
3.	In a saucepan, heat milk and port wine until just simmering, then remove from heat.
4.	In a mixing bowl, whisk together eggs, Dijon mustard, salt, and black pepper.
5.	Slowly whisk in the hot milk mixture until fully blended.
6.	Pour the mixture over the bread and cheese in the baking dish, gently pressing down on the bread to soak up the liquid.
7.	Bake for 50-60 minutes or until the top is golden brown and the center is set.
8.	Let cool for a few minutes before serving.

PROS

Stilton Bread Pudding is a delicious blend of tangy Stilton cheese, savory bread cubes, and a creamy custard.

It’s a hearty and satisfying dish that is perfect for a cozy evening meal.

CONS

While delicious, bread pudding can be high in calories and fat.

This recipe is also relatively time-consuming and requires a long baking time.

HEALTH & BENEFITS

The Stilton cheese in this dish adds a boost of calcium and protein.
Using whole grain bread can also add some fiber to the dish.
Overall, while not the healthiest meal, it can still be enjoyed in moderation as part of a balanced diet.

	6 cups white bread , stale from a crusty loaf , cut into 1/2 inch cubes
	1/2 lb Stilton cheese , crumbled ( about 2 cups )
	2 1/2 cups milk
	1/2 cup port wine
	3 large eggs
	1 tablespoon Dijon mustard
	1 1/2 teaspoons salt
	black pepper , freshly ground