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| Savory Stilton and Walnut Bread Pudding |
"This recipe is for a savory cake. I cut the cake into bite-sized pieces - perfect for a party or picnic. This pudding is just as good when served cold. Keeps well in the fridge and also freezes well. Enjoy!"
Ingredients :
- 1/2 (1 pound) loaf brioche, cut into small cubes and crusts removed
- 1 cup milk
- 2 tablespoons milk
- 1 teaspoon butter
- 1/4 cup butter, melted
- 1 egg, beaten
- 1 cup crumbled Stilton cheese
- 1/4 cup chopped walnuts
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons Dijon mustard
- 2 teaspoons mixed spice
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 whole nutmeg
Instructions :
| Prep : 30M | Cook : 16M | Ready in : 2H |
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- Place brioche cubes in a large bowl; cover with 1 cup plus 2 tablespoons milk. Let soak for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish with 1 teaspoon butter.
- Stir 1/4 cup melted butter and egg into the brioche mixture.
- Mix Stilton cheese, walnuts, sage, rosemary, Dijon mustard, mixed spice, salt, and pepper together in a separate bowl. Add to the brioche mixture; mash until mixture is smooth and no lumps remain.
- Spread mixture in the prepared baking dish. Grate some fresh nutmeg on top.
- Bake in the preheated oven until golden brown, 40 to 45 minutes. Let cool, about 20 minutes. Cut into bite-sized pieces.
Notes :
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