• Sarah @ Little Green Tips

Cheesy Eggy Bread Pudding

If you have bread and eggs that need using up this is the recipe for you!


Cheesy Eggy Bread Pudding

Serves 2


4 slices of bread, torn into small pieces

6 large eggs

Milk, about 1/2 pint

Cheese, grated or small chunks

1/2 red onion, finely sliced (optional)

Pinch of sage (optional)


Heat your oven to 180oC.

Place torn bread into a medium oven proof dish.

Add your cheese into the dish and combine with the bread.

If you are adding onion and sage mix into the bread and cheese in the dish.

Break eggs into a jug and whisk gently.

Add milk to the jug and make up to 1 pint.

Pour the egg and milk mix into the dish slowly.

Push the bread down gently until it is all in contact with the liquid.

Leave to stand for 30 minutes (if you have time - not necessary but helps)

Bake for 35 - 40 minutes until golden brown.

Leave to stand for 10 minutes or so before eating.










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