The one thing I would really have trouble giving up is cheese. Maybe because I’m Swiss or maybe it’s because it just tastes amazing and it’s an ingredient you can just have so much fun with in the kitchen. This Bread and Cheese Pudding is something I have already tried last year but this time when I tried it, I found it’s better not having the bread stick out of the mix as I find it becomes too hard and dry. I tested this recipe on my mother and remarkably she took a second helping, which is not very common for her. Do I need to mention I had a second helping too? I took a recipe from the Swiss Cooking book from Betty Bossi and made a few changes to make this dish a little lighter. For instance I replaces the double cream by using plain cream and instead of using three eggs I just used two large ones. This Swiss recipe is just an easy, moist and very tasty dish.
Bread and Cheese Pudding
Recipe for 4
Prep time: 10 min
Cook time: 25 min
350 g white bread
2 tbsp. soft butter (optional)
1 dl dry white wine (alternatively use white grape juice with a few drops of lemon in it)
3 dl milk
2 large eggs
150g semi hard cheese (Gruyere, Emmetaler…)
¾ tsp. salt
2 dl cream
Heat oven at 240°C.
Slice the bread into 1-1.5cm thick pieces. Optionally, butter each slice on one side with the butter and toast in the oven for about 5 min. Once done reduce the oven heat to 200°C. Place the bread slices in a baking dish by overlapping them.
In a bowl mix the milk with the eggs, salt and pepper.
Stiffly whisk the cream and gently fold it in with the milk/egg mix.
Pour over the bread slices and bake in the oven for 20 min.
Serve with a crunchy salad.