Dessert: Biscuit and Blue Cheese Bread Pudding

A cheesy and rich side dish for a special meal.

Ingredients

1 stick butter, plus more for baking dish
2 cups crumbled blue cheese
2 medium green bell peppers, seeded and chopped
1 large yellow onion, chopped
2 cups frozen corn kernels, thawed and drained
2 jalapeño, seeded and diced
3 cups heavy cream
3 eggs, lightly beaten
12 buttermilk biscuits, baked (2 inches in diameter)
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground

Instructions

Preheat the oven to 350 º. Butter a 13 by 9-inch baking dish.
Sprinkle 1/2 cup of the blue cheese into the baking dish. Melt the butter in a large skillet over medium-high heat. Add the green peppers and onion and saute until softened, about 5 minutes. Stir in the corn and jalapenos and cook for 1 minute more. Take the skillet off the heat and allow the mixture to cool.
In a large bowl, mix the cream and eggs. Crumble the biscuits and the remaining 1 1/2 cups blue cheese into the custard and stir to combine. Stir in the sauteed vegetables and the salt and pepper. Pour the mixture into the baking dish. Bake until golden and set in the middle, 50 to 60 minutes. Remove the dish from the oven and serve hot.

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