Knockanore smoked cheddar bread pudding

Knockanore smoked cheddar bread pudding

Print

by Cathy Farrell owner of The Kitchen @ Gorey  

of  Cathy Farrell owner of The Kitchen @ Gorey  

Cathy Farrell is the face behind The Kitchen @ Gorey. This dynamic woman has pooled her hospitality experience and business brains with a natu Read More
Share:
Prep Time

15 Minutes

Cooking Time

40 Minutes

Ingredients

  • 1 loaf (about 600g) sourdough bread, crusts removed
  • 2 eggs
  • 4 egg yolks
  • 500ml (2 cups) pouring cream
  • 200ml milk
  • 250g grated Knockanore smoked cheddar

Method

Cut sourdough bread into 1cm-thick slices, then halve diagonally.
Lightly whisk eggs, yolks, cream and milk in a bowl and season to taste with sea salt and freshly ground black pepper.
Place a single layer of bread over the base of a baking paper-lined 28cm-round baking dish, pour over half the egg mixture, scatter with half the grated cheese, repeat with remaining bread, egg mixture and cheese.
Stand for 10-15 minutes to allow bread to soak up the mixture, then bake at 180°C for 30-40 minutes or until egg mixture is set and cheese is golden. Cool, then turn out onto a board and cut into wedges.
Reheat on a baking paper-lined oven tray at 200°C for 5 minutes or until heated through.

You may also like

  • Autumn Fruit Cobbler

  • New Season Irish Carrot Cake

    International Guest Chef Fred Cordonnier. Recipe baked by Aisling Boggan from team Good Food Ireland.
  • Greek Yogurt, Lemon Zest and Pistachio Pancakes

    Since 1990, the Faughnan family of Dromod, Co. Leitrim have been ensuring the traditional Irish food, boxty remains a key part of Irish food culture with their Dromod Boxty food business.