Blue Cheese Bread Pudding

Blue Cheese Bread Pudding

Sarah Mickey All Recipes, Cheese Recipes, Favorite Roasting Recipes, Organic Grain Recipes 1 Comment

Blue Cheese Bread Pudding

Makes 4 Side or 8 Appetizer Servings

Not all bread puddings are for dessert. This rich, savory, intensely blue-cheesy bread pudding can be served as part of a hearty breakfast, as a snack, as an appetizer, or as a side dish. If you love blue cheese, you’ll love this recipe!

Blue Cheese Bread Pudding
  • 1 Leek
  • 5 tbsp Unsalted Butter, plus extra for buttering baking dish
  • 2 cups & 2 tbsp Heavy Cream
  • 1 Bay Leaf
  • 1/2lb Maytag Blue Cheese (could substitute other blue cheese)
  • 1 loaf Brioche or Challah Bread, top crust removed
  • 2 tsp chopped Fresh Rosemary
  • 1 tsp chopped Fresh Thyme
  • 1 tsp Lemon Zest, microplaned or very finely chopped
  • 1 Whole Egg
  • 2 Egg Yolks
  • Salt & Pepper
  • Optional Garnish:
  • Additional Fresh Chives
  • Extra Virgin Olive Oil
  • Additional Blue Cheese, finely crumbled



Preheat your oven to 350 degrees.

Cut the leek in half down the middle and rinse out the interior. Thinly slice the leek. Add it to a frying pan with 4tbsp of the butter and a little salt. Cook over medium low heat until softened.

Add 1 cup of the heavy cream & the bay leaf. Reduce the heat to low & simmer for ten minutes to infuse the leek flavor into the cream.

Remove the cream from the heat, remove the bay leaf and immediately crumble in 1/4lb of the blue cheese. Once the cheese has melted, stir to combine.

Cut the bread into 1 inch cubes & then gently crumble further. Crumble the remaining 1/4lb of blue cheese into the bread in a large bowl. Add the chopped rosemary, thyme, chives and lemon zest. Gently mix with your fingers.

To the warm cream mixture add the egg, egg yolks and additional cup of cream. Stir to break the yolks and mix completely.

Add the cream base to the bread and gently fold. Add pepper.

Rub an 8×8 baking dish with butter.

Optional: If you want to unmold the pudding whole later, line the buttered dish with parchment paper.

Gently pack the pudding into the dish. Drizzle it with the remaining 2 tbsp of cream. Cut the remaining tablespoon of butter into small pieces and distribute them across the surface of the pudding. Season with salt.

Optional: Set the baking dish in a second baking (larger) baking dish filled with hot water to ensure more even cooking.

Bake for 30-45 minutes until set and the top is golden brown.

Garnish with extra virgin olive oil, chives, and additional blue cheese if desired. Serve.

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