Best Cheddar Cheese And Onion Bread Recipes
CHEDDAR GORGEOUS! CHEESE AND ONION BREAD AND BUTTER PUDDING
I have always prefered savoury food to sweet food, and this is a recipe I made up for a savoury version of one of my favourite sweet puddings, Bread and Butter Pudding. This savoury dish is easy to rustle up and makes a tasty supper, breakfast, brunch or lunch dish. Do try to use mature farmhouse Cheddar cheese, a little goes a long way as the flavour is so pronounced. This can be made the night before you need it, for breakfast or brunch, and then baked next morning - a great make ahead meal! NB: Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!
Provided by French Tart
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Butter 8 slices of bread and make sandwiches with the grated mature cheese and sliced onion. Cut the the sandwiches into four triangles and arrange them standing up with the points to the top, in a well greased baking dish. (Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!).
- (Feel free to vary to contents of the sandwiches. If it doesn't have to be a vegetarian dish, some ham would be very nice. Or you might want to put some pickle on the sandwiches, some sliced tomatoes, cooked sausage or whatever you fancy.).
- Beat the eggs with the milk, mustard powder, salt, pepper, and the herbs.
- Pre-heat oven to 200C or 400°F.
- Pour the egg custard mixture over the sandwiches. (If you had any cheese left over, sprinkle it on top. Onion, too if you have any left over.) Allow the pudding to stand for about 30 minutes before baking - you get a lighter pudding.
- Bake the bread and butter pudding in the pre-heated oven for about 20 to 30 minutes, or until the cheese custard has set and the cheese on the top is golden.
- In a nutshell - it's cheese sandwiches with savoury custard poured over then baked in the oven - or savoury bread and butter pudding!
- Serve warm for breakfast, brunch, lunch or supper. Can be prepared the night before and baked next morning - bring it to room temperature for about 30 minutes before baking it however.
Nutrition Facts : Calories 533.8, Fat 29, SaturatedFat 16.4, Cholesterol 216.2, Sodium 773.5, Carbohydrate 39.7, Fiber 2, Sugar 4.2, Protein 27.9
CHEDDAR CHEESE AND ONION BREAD
The Amish here make cheese and onion bread but not in the winter we love it for grilled cheese sandwiches. Well if they can l can so gave it a try.Turned out good.
Provided by Linda Smith
Categories Other Breads
Time 3h10m
Number Of Ingredients 10
Steps:
- 1. Add 2 cups water and 2 cups milk to sauce pan cook on low till hot
- 2. In mixing bowl add oil sugar and salt.
- 3. In small bowl mix warm water and yeast, stir well let sit till resolved. ( l always proof it with a little sugar to make sure yeast is active.)
- 4. By now the milk and water is hot, add to oil, sugar and salt. Mix well let sit till medium cool.
- 5. Add 2 cups flour and mix ,add yeast and mix again. Add rest of flour a little at a time mixing well after each addition.
- 6. Add cheese and onion mix well turn out on floured surface and knead till smooth and elastic.
- 7. Put in a large greased bowl cover leave in a warm place till doubled in size.
- 8. Punch down shape into loaves and put into 2 greased bread pans. Cover let rise in warm place till doubled in size.
- 9. Bake in 425 degree oven 15 minutes turn oven down to 325 for another 30 minutes.
- 10. Remove from pans and let cool ( l sometimes cheat and have a piece with butter before completely cool.)
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