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!
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 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
Instructions
Step 1
Place brioche cubes in a large bowl; cover with 1 cup plus 2 tablespoons milk. Let soak for 30 minutes.Step 2
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish with 1 teaspoon butter.Step 3
Stir 1/4 cup melted butter and egg into the brioche mixture.Step 4
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.Step 5
Spread mixture in the prepared baking dish. Grate some fresh nutmeg on top.Step 6
Bake in the preheated oven until golden brown, 40 to 45 minutes. Let cool, about 20 minutes. Cut into bite-sized pieces.