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    Wisconsin Brunch Pudding


    Source of Recipe


    net

    List of Ingredients




    WISCONSIN BRUNCH PUDDING

    Category: Breakfast
    Number of Servings: 6

    Ingredients:
    8 slices day-old French bread, about 1/2 inch thick (1/3 of a 1 pound loaf)
    2 cups (8 ounces) shredded Wisconsin Colby-Monterey Jack Cheese
    2 1/2 cups milk
    2 teaspoons dry mustard
    1/2 teaspoon salt
    1/2 teaspoon hot pepper sauce
    4 eggs

    Cooking Directions:
    Butter 8x8x2 inch square baking pan. Line bottom of pan with half the bread. Cover with half the cheese; repeat layers. In bowl, whisk milk, mustard, salt and pepper sauce. Add eggs; whisk to blend thoroughly. Pour or ladle milk mixture over bread and cheese, being careful to saturate bread completely. Set on baking sheet. Bake at 375° F for about 50 minutes until set, puffed and browned. Cut into squares, serve immediately.

    Note: Pudding can be covered and refrigerated several hours or overnight before baking. Increase baking time 10 minutes.




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