Categories: pudding- mousse- flan
Ingredients
- 6 cups cubed stale crusty white bread (in 1/2 inch cubes)
- 1/2 lb. Stilton cheese, crumbled
- 2 1/2 cups milk
- 1/2 cup port
- 3 large eggs, lightly beaten
- 1 Tbsp. Dijon-style mustard
- 1 1/2 tsp. salt
- Freshly ground black pepper
Directions
- Butter a 2- quart soufflé dish. Place a layer of bread crumbs on the bottom of the dish, then cover with some crumbled blue cheese. Continue layering until all of the bread cubes and cheese have been used.
- In a large pitcher, mix together the remaining ingredients and pour over the bread and cheese. Cover the dish and chill the pudding overnight in the refrigerator.
- The next day, place the casserole in the oven and turn the temperature to 350 degrees. Baking the pudding, uncovered, for 65 to 75 minutes, until firm and brown. Serve hot.