Best Cheddar Gorgeous Cheese And Onion Bread And Butter Pudding Recipes

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CHEESE AND ONION PUDDING



Cheese and Onion Pudding image

I used to make this all the time when I first learned to cook, as it's so easy and yummy. We just used to eat it served with some piping hot baked beans for a really cheap and filling meal.

Provided by Noo8820

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

2 ounces butter
6 slices bread, crusts removed if you like
6 ounces cheddar cheese, grated
1 onion, chopped
4 eggs
1/2 pint single cream
1/2 pint milk
1/2 teaspoon mustard

Steps:

  • Spread most of the butter on the bread and use the rest to grease a 2.5 pint casserole dish.
  • Layer the bread, cheese and onion in the dish, finishing with a layer of cheese.
  • Whisk the eggs with the remaining ingredients. Add salt and pepper to your taste, then pour into the casserole and set aside for 10 minutes.
  • Bake in the top of a preheated oven, 200°C/Gas Mark 6 for about 30 minutes.

Nutrition Facts : Calories 1264.9, Fat 93.4, SaturatedFat 53.6, Cholesterol 618.7, Sodium 2073.3, Carbohydrate 58.3, Fiber 4.8, Sugar 7.1, Protein 50.3

CHEDDAR GORGEOUS! CHEESE AND ONION BREAD AND BUTTER PUDDING



Cheddar Gorgeous! Cheese and Onion Bread and Butter Pudding image

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

8 slices thick bread (white) or 8 slices wholemeal bread
butter, softened to spread
1 onion, peeled and finely sliced
8 ounces mature farmhouse cheddar cheese, grated
1 pint milk
3 eggs, lightly beaten
1 teaspoon English mustard
salt and pepper
1 tablespoon chopped fresh mixed herbs or 1 teaspoon dried herbs, to taste
tomatoes, sliced (optional)
sliced ham (optional)
cooked sausage (optional)
cooked and crumbled bacon (optional)
branston pickle (optional)
chutney (optional)

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

ONION BREAD PUDDING



Onion Bread Pudding image

Like French Onion Soup? You'll love this amazing savory bread pudding along side a beef roast or chicken, or heck just make it on it's own--cheesy and oniony and bubbly.

Provided by yooper

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

8 tablespoons butter
1 tablespoon corn oil or 1 tablespoon vegetable oil
8 cups thinly sliced onions
1/4 cup dry vermouth
1 garlic clove, split
6 ounces stale crusty French bread, cut into chunks
2 cups grated gruyere or 2 cups swiss cheese
3 eggs
2 cups half-and-half
salt & freshly ground black pepper

Steps:

  • Preheat oven to 350°F.
  • Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot.
  • Toss in the onions, cover and steam over low heat for 15 minutes.
  • Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized.
  • Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while.
  • Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove.
  • Discard the garlic.
  • Toss the bread and onions together.
  • Spread them in the casserole dish.
  • Melt the remaining butter and pour over the bread.
  • Sprinkle on the cheese.
  • Beat the eggs slightly and beat in the half and half and salt and pepper.
  • Pour the mixture evenly over the bread and cheese.
  • Press the bread into the liquid with a spatula.
  • (The dish may be covered and refrigerated overnight. Bring to room temperature before baking)
  • Bake for 30 to 40 minutes until puffed and golden.
  • Serve at once.

Nutrition Facts : Calories 608, Fat 40.1, SaturatedFat 23.4, Cholesterol 203.2, Sodium 479.5, Carbohydrate 40.2, Fiber 4.3, Sugar 10.2, Protein 22.1

EASY CHEESE AND ONION BREAD



Easy Cheese and Onion Bread image

I was searching for a quick bread recipe without all the time and work it takes to knead dough and then wait for it to rise. I searched Food Network.com and found a recipe for "Beer Bread". Although simple and fast to make, I did not like the taste of it. So I altered the ingredients and experimented a bit and after just two trys, I came up with this version. I was so pleased with it....I felt compelled to share it with others who like me, want a quick homemade bread that everyone will love! Make sure your oven is the required temperature. Let cool before slicing otherwise it will crumble and fall apart. When slicing, use a very sharp knife and saw gently while pressing down to get the best results. This bread is great with stews, chili, heartly soups, and open faced turkey or beef sandwiches. Very filling!

Provided by Alznwonderland

Categories     Quick Breads

Time 1h5m

Yield 1 slice, 12 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour (pre-sifted or sift yourself)
3 teaspoons baking powder
1 teaspoon salt
12 ounces milk (whole or low fat)
1/4 cup sugar
1/2 cup water
1/4 cup melted butter
1 cup shredded cheddar cheese (mild or sharp)
1/2 cup chopped onion

Steps:

  • Pre-heat oven to 375 degrees.
  • Mix together flour, baking powder, sugar and salt.
  • Add milk, water, butter, cheese, and onions.
  • Stir until mixed.
  • Dough should be a bit moist but not watery. Should look very sticky and lumpy.
  • Scoop into greased bread pan. (cooking spray works fine).
  • Even out with a spoon so top is completely flat.
  • Bake for 55 minutes.
  • Let cool for 30 minutes before slicing.

ONION PUDDING



Onion Pudding image

Serve this with Roast Beef and Gravy... Mmmmmmmmmm! Bake this in a large pan (9 x 13) so that the mixture has room to spread out. Feel free to add more Onions if you wish! Creates a delicious cripsy pudding similar to Yorkshire Pudding. Enjoy!

Provided by kelycarter_

Categories     < 60 Mins

Time 35m

Yield 1 pudding

Number Of Ingredients 5

1 cup onion (finely chopped)
1 cup flour
1 1/2 teaspoons salt
2 tablespoons shortening
milk

Steps:

  • Preheat oven to 400'.
  • Grease a large pan (9x13 will work).
  • Combine the dry ingredients together and then work in the shortening.
  • Add the Onions and then add enough Milk to make a very soft dough (the dough should only just hold together and will seem very runny - about 1 cup).
  • Place the dough in the pan - it will spread out to the edges.
  • Bake for 30 to 40 minutes.

CHEESE & CARAMELISED ONION COBURG



Cheese & caramelised onion coburg image

This savoury cheese and onion bread is delicious served warm from the oven

Provided by Angela Nilsen

Categories     Breakfast, Buffet, Side dish

Time 3h

Yield Makes 2

Number Of Ingredients 9

400g malted grain brown bread flour , or wholemeal or granary bread flour
100g strong white bread flour
7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)
1½ tsp salt
1 tbsp soft butter
1 large onion , cut into thin wedges
1 tbsp olive oil
1 beaten egg
50g grated mature cheddar

Steps:

  • Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
  • Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
  • Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
  • Fry the onion in the olive oil until very lightly caramelised, then leave to cool. Cut the dough in half and shape into 2 balls. Cover with the glass bowl and leave for 15 mins. Shape by flattening each ball into an 18cm round, put each on a large baking tray lined with baking parchment. Make 6 deepish cuts with a sharp knife to mark each round into 6 wedges. Cover with a clean tea towel. Leave for 40-45 mins, or until doubled in size. Finish by brushing with beaten egg, scatter over the onion, then the grated cheese.
  • Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. If the onion is getting too brown, lay a piece of parchment over the top. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.

Nutrition Facts : Calories 183 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.74 milligram of sodium

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