Knockanore smoked cheddar bread pudding

Knockanore smoked cheddar bread pudding


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
Prep Time

15 Minutes

Cooking Time

40 Minutes


  • 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


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.

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