Fall in love recipes

Cheesy Bread Pudding

This cheesy bread pudding isn't the prettiest, but it is absolutely delicious and has unlimited variations. It's also an awesome way to use up stale bread. I kept it simple and used a combination of feta and cheddar cheese, which was fabulous. While it isn't a lowfat recipe, using strong, pungent feta produces a rich taste with less.
Here's the recipe:

• I onion, finely chopped
• 1 tsp butter
• Herbes de Provence
• 5 slices of stale bread, buttered
• 1 slice of bread, broken into breadcrumbs
• mustard
• 2 eggs
• 1/3 cup feta
• 1/2 cup grated cheddar
• 2 cups milk
• salt and pepper

Preheat the oven to 350. Cut the buttered bread into squares and fit neatly into the bottom of a greased earthenware dish. Spread a little mustard here and there on the bread. Melt the butter and fry the onion with a pinch of Herbes de Provence until softened. Pat any extra oil from the onion mixture using a paper towel, then spread the onions on top of the cut bread. Beat the eggs, then beat in the milk, 3/4 of the cheese, a little mustard, and salt and pepper. Pour the egg mixture over the bread, making sure the cheese is evenly distributed. Press the bread pieces with the back of a spoon to make sure all the bread is soaked with the egg mixture. Let it sit for 5 minutes to fully absorb then top with the breadcrumbs and remaining cheese.

Bake covered for 20 minutes, then uncovered for around 15 minutes or until the custard sets.

Serve with a tomato salad or the green vegetable of your choice.