Stilton Bread Pudding

A lively Stilton blue with port wine...who said English food is bland. Note - this dish must be started the night before serving.

• Ready In: 25 hrs 10 mins
• Serves: 4

Ingredients

• 6  cups  white bread, stale from a crusty loaf, cut into 1/2 inch cubes
• 1⁄2 lb Stilton cheese, crumbled (about 2 cups)
• 2 1⁄2 cups milk
• 1⁄2 cup port wine
• 3  large eggs
• 1  tablespoon Dijon mustard
• 1 1⁄2 teaspoons salt
•  black pepper, freshly ground

Directions

1. Butter a 2-quart souffle dish. Place a layer of bread cubes on the bottom of the dish, then cover with some crumbled cheese. Continue layering until all the bread and cheese has been used.
2. In a large pitcher, mix together the remaining ingredients and pour over the bread and cheese. Cover the dish and chill the pudding overnight in the refrigerator.
3. The next day place the casserole in the oven and turn the temperature to 350°F Bake the pudding, uncovered, for 65-75 minutes until firm and brown. Serve hot.