Vermont Cheddar Pudding

This pudding is something between a cheese souffle and a Welsh Rabbit, but is much easier to concoct than either and guaranteed to please everybody. By simple arithmetic it can easily be adapted for two, four, or even 20.


8 slices white bread
1/2 pound sharp Vermont Cheddar cheese
2 tablespoons grated Parmesan cheese
1/2 teaspoon dry mustard
salt, white pepper, and paprika
6 eggs
milk and cream
1 teaspoon Worcestershire sauce


Lightly toast and butter the bread. Cut it into squares or triangles and place a layer in a buttered casserole. Cover with a layer of thinly sliced cheese, dust with Parmesan and seasonings and repeat these layers; the top should be cheese, dusted with mustard and paprika. Beat the eggs well and add enough half milk and half cream, or rich milk, to make 3 cups. Add Worcestershire sauce. pour over the casserole and allow to stand for at least one hour, occasionally depressing with a wooden spoon so that the liquid covers all of the ingredients. If necessary add more whole milk. Preheat the oven to 400 degrees F for at least 10 minutes, cover the casserole with a cover or aluminum foil and place in the oven for 12 minutes. Remove the cover and bake for 25-30 minutes longer, until the casserole is puffed and browned. Serve at once with iced tea, coffee, or cold beer, with a green salad. This can be made in a roasting pan if the number of your guests so indicates.


Serves 6

Preparation Method

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