Cheese Pudding

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½ stick butter, softened

8 to 10 slices of firm white bread (depending on the size- I like Pepperidge Farm)

8 oz grated sharp cheese

4 eggs

2 cups milk

½ tsp garlic salt

¼ tsp dry mustard

¼ tsp cayenne pepper

2 tsp Worcestershire sauce


Butter a square-baking dish (8 cup capacity).

Cut crusts off of bread and lightly butter one side.

Place half of the bread, buttered side up, in the casserole – you may need to cut one piece to fill casserole.

Cover with half of the cheese and top with remaining pieces of buttered bread. Top with the remaining cheese.

In a mixing bowl, whisk together the remaining ingredients, eggs, milk, salt, mustard, pepper, and Worcestershire sauce and pour over the bread.

Let the casserole rest, covered, in the refrigerator for an hour before baking or up to a day.

Bake at 350 degrees until the top is puffy and browned, about 45 minutes. Cool slightly and enjoy!

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