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Monterey Jack's Bread Pudding

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Monterey Jack's Bread Pudding

4 cups Monterey Jack cheese, grated (about 1 1/2 pounds) 16 slices bread 1/4 pound butter, softened 1 t. salt 1 t. pepper 8 eggs, beaten 7 cups milk

Trim crusts from bread and spread with butter. Cut slices into 4 squares and arrange half of them in a buttered baking dish, butter side up. Sprinkle half the cheese over the bread and season with salt and pepper. Repeat process for a second layer. Mix eggs and milk and pour over bread and cheese. Let mixture stand 15 minutes for bread to soak up liquid. Bake at 350 for 40 minutes or until top is puffy and browned. Serve at once. Serves 6 to 8 Source: Come Into the Kitchen

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