Stilton Bread Pudding

Name: Stilton Bread Pudding
Ingredients: 6 cups white bread, stale from a crusty loaf, cut into 1/2 inch cubes; 12 lb Stilton cheese, crumbled (about 2 cups); 2 12 cups milk; 12 cup port wine; 3 large eggs; 1 tablespoon Dijon mustard; 1 12 teaspoons salt; black pepper, freshly ground

8 ingredients

7 steps

Ingredients

6 cups white bread, stale from a crusty loaf, cut into 1/2 inch cubes
12 lb Stilton cheese, crumbled (about 2 cups)
2 12 cups milk
12 cup port wine
3 large eggs
1 tablespoon Dijon mustard
1 12 teaspoons salt
black pepper, freshly ground

Directions

1

Butter a 2-quart souffle dish.
2

Place a layer of bread cubes on the bottom of the dish, then cover with some crumbled cheese.
3

Continue layering until all the bread and cheese has been used.
4

In a large pitcher, mix together the remaining ingredients and pour over the bread and cheese.
5

Cover the dish and chill the pudding overnight in the refrigerator.
6

The next day place the casserole in the oven and turn the temperature to 350F Bake the pudding, uncovered, for 65-75 minutes until firm and brown.
7

Serve hot.