Cheddar Pudding

Ingredients

Contains: egg, milk, wheat, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 slices bacon, cut into 1 inch pieces
• 1 small onion, chopped
• 1/4 cup softened butter
• 1 tablespoon Dijon mustard
• 9 slices white bread, crusts removed
• 2 eggs
• 1 cup milk
• 1/4 teaspoon Worcestershire sauce
• 1 pinch ground nutmeg
• 1 tablespoon dry sherry
• 1 (8 ounce) package grated Cheddar cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Rub a 10x10 inch baking dish with a little of the softened butter.

2. Cook the bacon pieces in a skillet over medium heat until crisp, about 6 minutes. Remove with a slotted spoon and leave the fat in the pan.

3. Add the chopped onion to the bacon fat and cook over medium heat until soft, about 4 minutes.

4. Spread the remaining softened butter and the Dijon mustard over the bread slices. Cut the bread into cubes and layer half of it in the dish.

5. Scatter half the bacon, half the onion and half the Cheddar over the bread. Repeat with the remaining bread, bacon, onion and cheese, finishing with cheese on top.

6. Whisk together the eggs, milk, Worcestershire sauce, nutmeg and dry sherry. Pour evenly over the bread and let stand 10 minutes so the bread absorbs the custard.

7. Bake for 30 minutes until puffed, golden and set. The center should reach 160°F (71°C) on an instant-read thermometer.

8. Let the pudding rest 5 minutes before serving.