Gouda Bread Pudding

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This recipe comes from Paula Lambert's book The Cheese, Glorious Cheese. View more recipes.

A cross between glorified macaroni and cheese and a soufflé, this dish is light, fluffy, and deliciously cheesy, with a browned, crusty top. It's perfect with roasted and grilled meats.

Serves 8

Ingredients

Directions

Break the eggs into a large mixing bowl. Add the milk, crème fraîche or sour cream, salt, and pepper and whisk until well combined.

Cut the baguette in half, then cut it into quarters and finally into 1-inch cubes. Add the breadto the egg mixture and toss to combine. Leave to soak up the liquid for at least 10 minutes.

Preheat the oven to 400°F. Generously butter an 8-inch to 10-inch casserole or soufflé dish.

Transfer 1/3 of the soaked bread to the casserole and then sprinkle 1/4 of the cheese on top.

Repeat layering the bread and cheese until the casserole is filled. You should have 3 or 4 layers of bread and cheese. Pour any remaining egg mixture over the bread. Finish by sprinkling the remaining cheese in a thick layer on top.

Transfer to the oven and bake for 30 to 40 minutes, until the bread pudding has puffed up in the center and the top is crusty and golden brown. Serve hot.