| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese, Main dishes |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Stale bread; cubed |
| 1/2 |
lb |
Cheddar cheese, shredded |
| 1 1/2 |
c |
Milk |
| 3 |
|
Eggs; beaten |
| 3 |
tb |
Butter; melted |
| 2 |
ts |
Dijon mustard |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Worcestershire sauce |
INSTRUCTIONS
Butter a 1-quart baking dish. Layer half the bread cubes in the dish.
Sprinkle with half the cheese. Repeat with remaining bread cubes and
cheese. Beat remaining ingredients together and pour over bread and cheese.
Let stand one hour. Place baking dish in a 9" x 13" pan and pour water into
pan to a depth of one inch. Place pan in preheated 350-degree oven and bake
one hour. Pudding should be puffy and golden.
Posted to MC-Recipe Digest V1 #177
Date: Tue, 30 Jul 1996 06:06:46 -0700
From: "Keri, J. (Mike)" <mkeri@img.net>
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”