Best 5 Blue Cheese Bread Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in the Savory and Comforting World of Blue Cheese Bread Pudding: A Culinary Journey Through Three Delectable Recipes**

Discover the delightful world of blue cheese bread pudding, a culinary masterpiece that blends the bold flavors of blue cheese with the comforting warmth of bread and custard. Our curated collection of three unique recipes offers a tantalizing journey for your taste buds. Embark on this culinary adventure and elevate your next meal with the perfect combination of tangy, creamy, and savory flavors. From the classic and timeless Blue Cheese Bread Pudding to the innovative Smoked Salmon and Blue Cheese Bread Pudding, and the delightful Pear and Walnut Blue Cheese Bread Pudding, each recipe promises a distinct and unforgettable experience. Prepare to be captivated by the symphony of flavors as blue cheese's piquant notes dance harmoniously with the richness of bread and the velvety smoothness of custard.

Here are our top 5 tried and tested recipes!

BLUE CHEESE BREAD PUDDING



Blue Cheese Bread Pudding image

You can play with the flavor of this recipe by changing the type of blue cheese you use-from sharp Stilton to saltier Gorgonzola.-Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 12 servings.

Number Of Ingredients 10

1/4 cup butter, cubed
1 medium onion, chopped
3 garlic cloves, minced
2 French bread baguettes (10-1/2 ounces each), cut into 1-inch cubes
4 cups (16 ounces) crumbled blue cheese
5 large eggs
5 large egg yolks
3 cups heavy whipping cream
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a small skillet over medium heat, melt butter. Add onion; cook and stir until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20 minutes or until onion is golden brown. Add garlic; cook 2 minutes longer., Place half of the bread in a greased 13x9-in. baking dish. Layer with onion mixture and half of blue cheese. Top with remaining bread and blue cheese., In a large bowl, whisk the eggs, egg yolks, cream, salt and pepper. Pour over bread; let stand for 15 minutes or until bread is softened., Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm.

Nutrition Facts : Calories 667 calories, Fat 48g fat (27g saturated fat), Cholesterol 299mg cholesterol, Sodium 1204mg sodium, Carbohydrate 42g carbohydrate (1g sugars, Fiber 3g fiber), Protein 19g protein.

BLUE CHEESE BREAD PUDDING



Blue Cheese Bread Pudding image

This is a yummy recipe that was passed down to me, which I made some slight alterations to. And now it's even yummier.

Provided by bitsy32000

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h55m

Yield 12

Number Of Ingredients 10

4 tablespoons butter, softened
1 onion, chopped
3 cloves garlic, minced
20 ounces cubed French bread
1 pound blue cheese, crumbled
5 eggs, lightly beaten
5 egg yolks
3 cups heavy cream
1 tablespoon salt
1 tablespoon ground black pepper

Steps:

  • Melt the butter in a skillet over medium-low heat, and cook the onion and garlic 20 minutes, until soft and golden brown.
  • Arrange 1/2 the bread cubes in the bottom of a 9x13 inch baking pan. Layer with 1/2 the blue cheese and the onion mixture. Top with remaining bread cubes and cheese.
  • In a small bowl, whisk together the eggs, egg yolks, heavy cream, salt and pepper. Pour over top layer of bread cubes in pan. Set aside for 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake pudding 40 minutes in the preheated oven. Cover pan and continue baking 15 minutes, or until set and golden brown. Allow to sit 15 minutes before serving.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 31.1 g, Cholesterol 282.9 mg, Fat 41.5 g, Fiber 1.4 g, Protein 18.8 g, SaturatedFat 24.7 g, Sodium 1499.4 mg, Sugar 2.1 g

BROADMOOR TAVERN BLUE CHEESE AND ONION BREAD PUDDING



BROADMOOR TAVERN BLUE CHEESE AND ONION BREAD PUDDING image

Categories     Egg

Number Of Ingredients 8

4 loaves French bread,large diced
18 eggs, beaten
4 cups heavy cream
1/2 tablespoon Kosher salt
1 1/2 tbs.white pepper
1/2 lb. caramelized yellow onion
1 stick butter, melted
3/4 lb. blue cheese, crumbled

Steps:

  • Preheat oven to 350 F. Butter one 12 inch x 18 inch x 2 1/2 inch baking pan, set aside. In a large mixing bowl combine all ingredients together and mix well. Place mixture into prepared pan. Place pan into a water bath and place into heated oven. Bake until the pudding is just set. Remove the pudding from the water bath. Allow pudding to cool slightly before serving.

WILD MUSHROOM BREAD PUDDING WITH BLUE CHEESE



WILD MUSHROOM BREAD PUDDING WITH BLUE CHEESE image

Categories     Mushroom

Number Of Ingredients 15

•1 ounce dried porcini mushrooms (about 1 cup), broken in half if large
•2 cups boiling water
•4 ounces French baguette, cut into 3/4-inch cubes (about 3 cups)
•3 tablespoons unsalted butter, plus more for coating the baking dish
•1 tablespoon olive oil
•8 ounces chanterelle mushrooms, stems trimmed and cut in half
•8 ounces cremini mushrooms, stems trimmed and cut in half or quartered if large
•1/3 cup small-dice shallot (from about 1 medium shallot)
•3/4 teaspoon finely chopped fresh thyme leaves
•1/2 cup dry white wine
•Kosher salt
•Freshly ground black pepper
•1 large egg, lightly beaten
•1/2 cup heavy cream
•6 ounces Cambozola cheese, cut into small pieces (rind included)

Steps:

  • Heat the oven to 375°F . Coat a shallow 2-quart baking dish with butter. Place the porcinis in a medium heatproof bowl. Pour the boiling water over them and let the mushrooms sit until softened, about 12 minutes. Meanwhile, spread the bread cubes in an even layer on a baking sheet and bake until light golden brown, about 10 minutes. Transfer to a large bowl and set aside. Heat the butter and oil in a large frying pan over medium-high heat until the butter is foaming. Add the chanterelle and cremini mushrooms and cook, stirring rarely, until the mushrooms have released their liquid and are golden brown, about 8 to 10 minutes. Add the shallot and thyme, stir to combine, and cook for 1 minute. transfer the rehydrated porcinis to the pan and set the mushroom liquid aside. Cook, stirring occasionally, until the shallots have softened, about 1 minute more. Add the wine, scrape up any browned bits from the bottom of the pan, and cook until the wine has almost completely evaporated, about 1 to 2 minutes. Taste and season with salt and pepper as needed. Scrape the mushroom mixture into the bowl with the toasted bread cubes (reserve the pan), add the egg, and stir to combine. Measure 1/2 cup of the reserved mushroom liquid, being careful not to include the sediment, and discard the remaining liquid. Drizzle the measured liquid into the bowl and stir to combine. Transfer the mushroom-bread mixture to the prepared baking dish and spread it into an even layer Return the reserved pan to medium-low heat, add the cream, and bring to a simmer. Whisking constantly, add the cheese 1 piece at a time, letting each piece melt before adding the next. (If you add the cheese too quickly or stop whisking, the sauce may break. If it does break, sprinkle in cornstarch 1/2 teaspoon at a time and add more cream a splash at a time while whisking until the sauce is bubbling, creamy, and smooth again.) Pour the cheese sauce evenly. bake 15-20

BISCUIT AND BLUE CHEESE BREAD PUDDING



Biscuit and Blue Cheese Bread Pudding image

I saw Paula Deen make this a few years ago on one of her shows and it looked so good. I am not a big blue cheese fan, but I tried it and it was wonderful. I took it to a potluck dinner and the southerners told me what a good dressing I had brought. I made it with the amount of blue cheese it called for and another time I...

Provided by Jolayne Cooper

Categories     Side Casseroles

Time 1h45m

Number Of Ingredients 11

8 Tbsp butter
8 oz crumbled blue cheese
2 medium green bell peppers, seeded and chopped
1 large yellow onion, chopped
2 c frozen corn kernels, thawed and drained
2 jalapeno peppers, seeded and diced
3 c heavy cream
3 eggs, lightly beaten
12 baked buttermilk biscuits (2 inches in diameter)
1/2 tsp salt
1/2 tsp freshly ground black pepper

Steps:

  • 1. Preheat the oven to 350 degrees F. Butter a 13 x 9-inch baking dish.
  • 2. Sprinkle 1/2 cup of the blue cheese into the baking dish. Melt the butter in a large skillet over medium-high heat. Add the green peppers and onion and saute until softened, about 5 minutes. Stir in the corn and jalapenos and cook for 1 minute more. Take the skillet off the heat and allow the mixture to cool.
  • 3. In a large bowl, mix the cream and eggs. Crumble the biscuits and the remaining blue cheese into the custard and stir to combine. Stir in the sauteed vegetables and the salt and pepper. Pour the mixture into the baking dish. Bake until golden and set in the middle, 50-60 minutes. Remove the dish from the oven and serve hot.

Tips:

* Use a bread that is slightly stale, as this will help it absorb the egg mixture and custard better. * If you don't have any blue cheese on hand, you can substitute another type of cheese, such as cheddar, Gruyere, or Swiss. * Add some chopped nuts or dried fruit to the bread pudding for extra flavor and texture. * Serve the bread pudding warm with a dollop of whipped cream or ice cream.

Conclusion:

Blue cheese bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, cheesy flavor, and hint of sweetness, this bread pudding is sure to be a hit with everyone who tries it. So next time you have some leftover bread, don't throw it away - make blue cheese bread pudding instead!

Related Topics