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!
- Serves: 16 persons
- ½(1 pound) loaf brioche, cut into small cubes and crusts removed
- 1cup milk
- 2tablespoons milk
- 1teaspoon butter
- ¼cup butter, melted
- 1egg, beaten
- 1cup crumbled Stilton cheese
- ¼cup chopped walnuts
- 1tablespoon finely chopped fresh sage
- 1tablespoon finely chopped fresh rosemary
- 2teaspoons Dijon mustard
- 2teaspoons mixed spice
- ¾teaspoon salt
- ¾teaspoon freshly ground black pepper
- 1whole nutmeg
Step 1Place brioche cubes in a large bowl; cover with 1 cup plus 2 tablespoons milk. Let soak for 30 minutes.
Step 2Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish with 1 teaspoon butter.
Step 3Stir 1/4 cup melted butter and egg into the brioche mixture.
Step 4Mix 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.
Step 5Spread mixture in the prepared baking dish. Grate some fresh nutmeg on top.
Step 6Bake in the preheated oven until golden brown, 40 to 45 minutes. Let cool, about 20 minutes. Cut into bite-sized pieces.