Cheese Pudding

This is not everyday fare! It is not a low calorie dish!  

It is an utterly sinful savory side dish for a special occasion!   The flavor of the tangy sharp cheddar cheese is taken to another level with the addition of the bread, spices and butter.

Mary Ellis, my best friend from high school days, gave me this recipe 40 years ago.   Cheese pudding defies description; cheesy, great firm texture and filled with flavor.  Food and special occasions go hand in hand and this cheese pudding recipe is perfect for that special meal.

The cheese pudding is prepared the day before serving, which is a good thing if you are planning a dinner party.  It needs to be refrigerated for 12 hours and then stand at room temperature for 3 hours before baking.  Cheese pudding is a very savory dish and goes particularly well with beef, sort of like Yorkshire pudding.  Serve it along side a crisp garden salad with a good vinaigrette dressing!

Cheese Pudding


10 slices bread, crust removed and cut into cubes
1 lb. sharp cheddar cheese
3 eggs, separated
1 t. ground mustard
1 t. salt
1/8 t. cayenne
2 c. milk
1 T. onion, grated
1 stick butter


Melt butter in 2 quart casserole dish. 
Cube bread and stir into butter.
Blend in cheese.
In small bowl, combine egg yolks and milk.   Add to dry ingredients, stir well.
Beat egg whites.  Fold in gently.
Set in refrigerator for at least 12 hours.
Remove from refrigerator and let stand at room temperature for 3 hours.
Bake 350 degree oven for 45 minutes or until set, with knife coming out clean.


Happy New Year!

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You know, nobody can ever cook as good as your mama. Paula Deen
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Jules-Alexandre Grun

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