Cheesy Bread Pudding
( SERVES 4 )
Of course this is not a pudding in the dessert sense of the word, but a lovely savoury custard-style dish. It is rich so small portions are essential and a crisp green salad with a squeeze of lemon would be an ideal accompaniment.
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|2 cups||Multigrain breadcrumbs|
|¼ cup||Fresh parsley|
|½ cup||Parmesan cheese|
|1 cup||Tasty cheese|
|1 to taste||Salt & freshly ground pepper|
|1 tsp||Dijon mustard|
1. Preheat oven to 180ºC. Slightly toast the breadcrumbs and mix with parsley, garlic and grated cheeses, then season with salt and pepper.
2. Heat milk in a saucepan until just about simmering, then remove from heat.
3. Whisk egg yolks and pour half a cup or so of the hot milk into the yolks while continuing to whisk. Pour the egg yolks back into the milk and whisk well. Mix in the mustard and the bread- crumb mixture.
4. Beat egg whites until stiff and then gently fold into the yolk and crumb mixture. Spoon into a warmed, greased baking dish and bake for 20 minutes until puffed, golden and spongy.