Savory Stilton and Walnut Bread Pudding recipe

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Ingredients

½ (1 pound) loaf brioche, cut into small cubes and crusts removed
1 cup milk
2 tablespoons milk
1 teaspoon butter
¼ cup butter, melted
1 egg, beaten
1 cup crumbled Stilton cheese
¼ cup chopped walnuts
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary
2 teaspoons Dijon mustard
2 teaspoons mixed spice
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
1 whole nutmeg

Nutrition Info

128.9 calories
carbohydrate: 8.3 g
cholesterol: 39.7 mg
fat: 9 g
fiber: 0.4 g
protein: 4.2 g
saturatedFat: 4.2 g
servingSize: -
sodium: 314 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place brioche cubes in a large bowl, cover with 1 cup plus 2 tablespoons milk. Let soak for 30 minutes.

  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish with 1 teaspoon butter.

  3. Stir 1/4 cup melted butter and egg into the brioche mixture.

  4. Mix Stilton cheese, walnuts, sage, rosemary, Dijon mustard, mixed spice, salt, and pepper together in a separate bowl. Add to the brioche mixture, mash until mixture is smooth and no lumps remain.

  5. Spread mixture in the prepared baking dish. Grate some fresh nutmeg on top.

  6. Bake in the preheated oven until golden brown, 40 to 45 minutes. Let cool, about 20 minutes. Cut into bite-sized pieces.

Recipe Yield

16 pieces

Recipe Note

This recipe is for a savory cake. I cut the cake into bite-sized pieces - perfect for a party or picnic. This pudding is just as good when served cold. Keeps well in the fridge and also freezes well. Enjoy!

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