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Balderson Festive Cheesy Bread Pudding
Photo and recipe credit - Cheese.ca

Desserts - Balderson Festive Cheesy Bread Pudding

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1/2 cup Each Golden Raisins and Chopped Dates 125 mL
1/2 cup Chopped Pecans 125 mL
1 small or half medium sweet onion, finely chopped 1
1/4 cup Softened Butter, divided 50 mL
21 oz. Cranberry Focaccia bread or Walnut and Raisin bread, thinly sliced 600 g
1 pkg 5 year Old Balderson Heritage cheddar cheese, grated 280 g
3 cups Half and Half Cream 750 mL
4 Eggs 4
1 tbsp Dijon Mustard 15 mL


  • Baking Time: 20 to 25 minutes
  • Makes 8 servings
  • Generously butter eight ramekins measuring 3-3/4 to 4 inches x 2-1/2 inches [10 to 10.5 cm x 6.5 cm].
  • Mix together the raisins, dates and nuts; divide and spoon into base of each of the ramekins
  • Cook onion in 1 tbsp [15mL] butter over medium low heat in covered fry pan until onion is cooked and translucent; cool.
  • Butter bread with remaining softened butter
  • Mix together cheddar and onion, divide mixture between half of the buttered bread and top with remaining bread slices. Place the sandwiches into all of the prepared ramekins
  • Beat together cream, eggs and mustard. Sieve mixture and pour over bread in ramekins; let sit for 30 minutes. If desired, sprinkle pudding lightly with cinnamon, nutmeg or allspice
  • Place ramekins on a baking sheet. Bake at 350F [180C] for 20 to 25 minutes; cool for 10 to 15 minutes.
  • Run a sharp knife around edge of each ramekin to loosen pudding before un-moulding onto individual plates.