Parmesan Gruyere Bread Pudding
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 22.18 ml butter
- 6 whole English muffins, torn into small pieces (I like Thomas' brand best for texture)
- 141.74 g grated or shredded parmesan cheese
- 141.74 g grated or shredded gruyere cheese (or Jarlsberg)
- 8 eggs, beaten
- 1182.95 ml milk
- 7.39 ml salt
- 4.92 ml fresh ground pepper
- 1.23 ml grated nutmeg (1/2 tsp if you're grating it yourself)
- 1.23 ml cayenne pepper
- paprika (to garnish)
directions
- Grease a 3 1/2 quart casserole dish with the butter.
- Put the muffin pieces into the casserole.
- Sprinkle with 3/4 of the grated cheeses and toss to combine.
- Beat eggs, milk and seasonings until well blended.
- Pour over the muffins and cheese.
- Sprinkle with the remaining cheese and dust with paprika.
- Refrigerate overnight, if desired.
- The day you are baking, preheat oven to 350.
- Bake at 350 until puffed and golden and a knife inserted comes out clean, about 45 minutes for a room-temperature casserole.
- Let sit for 10 minutes before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
DH, DD and DS and I live in the golden hills outside San Jose, about an hour from the coast and Monterey/Carmel. We all love to eat- even the kids are reasonably adventurous. We love to travel- Napa Valley w/o the kids, Lake Tahoe with them.
I have dozens of "favorite" cookbooks (does Recipezaar count?) but I keep coming back to "Essentials of Classic Italian Cooking" by Marcella Hazan and "The Way to Cook" by the late, great, Julia Child.
When I can, I get together with a couple of friends and make Ukrainian dyed eggs.