"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cheese Pudding, by Louise Clapp, is from GENOVA FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 slices of white bread 1/2 cup of butter 4 eggs 1 tbsp. mustard or 1/3 tsp. dry mustard 2 cups shredded cheese 3 cups milk 1 1/3 tsp. salt
Spread the bread with softened butter and cut each slice into four pieces. Alternate layers of cheese and bread in greased, flat baking dish so that cheese is last. Combine milk, eggs, salt and mustard, beat well. Pour mixture over cheese and bread. Let stand in fridge overnight. Bake at 325 for one hour. Serves 8.
May add cooked bacon bits and chopped green onion in layers of bread and cheese.
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