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Shaker Cheese Bread Pudding (Shapleigh Pudding)
INGREDIENTS Serves 4
8 slices white bread
4 tablespoons unsalted butter, softened, plus additional for greasing
8 ounces Cabot Sharp Ched- dar, grated (about 2 cups)
2 1⁄2 cups milk
4 large eggs
1 teaspoon mustard powder
1 teaspoon Worcestershire sauce
PREPARATION
1. Butter one side of each slice of bread. Place buttered sides together to make 4 “butter sandwiches.” Cut each sandwich into quar- ters.
2. Butter a 2-quart casserole dish. Arrange two of the quartered sandwiches in the bottom of the dish. Sprin- kle with half of the cheese. Arrange the remaining two sandwiches on top, then sprinkle with the remaining cheese.
3. In a medium bowl, whisk together the milk, eggs, mustard and Worcestershire sauce. Pour the mixture evenly over the bread. Cov- er and refrigerate overnight.
4. In the morning, preheat oven to 325°F. Uncover the bread pudding and bake un- til the center is just set and the top is bubbly and brown, about 1 hour. Serve immedi- ately.
Cabot Cheese
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