Cheese Pudding

Cheese Pudding Featured Image

4.5 from 10 reviews

An easy side dish that only takes 10 minutes to prep. Like a soft bread pudding, but savory, with lots of sharp cheddar flavor!


  • 4 large eggs
  • 3 cups whole milk
  • 1 tablespoon Worcestershire sauce
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon cayenne, or to taste (optional)
  • 8 oz. (by weight) finely shredded sharp cheddar cheese
  • 7 slices soft white sandwich bread


  1. Preheat the oven to 400 degrees.
  2. Grease a 2 quart shallow casserole dish, set aside.
  3. Crack the eggs into a large bowl. With a whisk, beat the eggs until they are slightly frothy.
  4. Add in the milk, Worcestershire sauce, kosher salt and cayenne. Whisk until combined.
  5. Tear the bread into chunks, about 1 inch in size. Add the bread chunks and finely shredded cheese into the egg and milk mixture. Gently stir with a large spoon, breaking up any large clumps of cheese, until combined and the bread is fully soaked in the liquid.
  6. Pour the mixture into the greased casserole dish. Spread the bread chunks evenly throughout the dish and smooth down the top if needed.
  7. Bake in the preheated oven until the pudding is set and the top is golden brown, about 30 minutes. (Pudding should not be completely firm - it should have a slight jiggle still!)
  8. Let the pudding stand for 15 minutes before serving.


Recipe adapted from The Art of Southern Cooking, by Mildred Evans Warren (1969).

Keywords: cheese pudding, cheese and bread pudding, sides, easy sides, easy side dish