Stilton Bread Pudding

Serves 4
Ingredients:

• 6 cups cubed stale crusty white bread (in ¹/₂-inch cubes)
• ¹/₂ pound Stilton cheese, crumbled (about 2 cups)
• 2 ¹/₂ cups milk
• ¹/₂ cup port
• 3 large eggs, lightly beaten
• 1 tablespoon Dijon mustard
• 1 ¹/₂ teaspoons salt
• Freshly ground black pepper

Butter a 2-quart souffle dish. Place a layer of bread cubes on the bottom of the dish, then cover with some crumbled cheese. Continue layering until all of the bread cubes and cheese have been used.

In a large pitcher, mix together the remaining ingredients and pour over the bread and cheese. Cover the dish with aluminum foil and chill the pudding overnight in the refrigerator.

Harper Collins

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