Friday, October 10th, 2008
Comfort Food
Cheese Pudding (6-8 servings)
8 slices buttered bread, preferably whole wheat or graham
¼ to ½ pound American cheese, grated or ground
4 eggs
4 cups milk
1 teaspoon salt
½ cup bread crumbs
- Place slices of buttered bread on bottom of a greased baking tin. Sprinkle part of the cheese evenly over the buttered bread.
- Place alternate layer of the cheese over the buttered bread.
- Beat eggs , add milk and salt. Pour this mixture over the bread and cheese.
- Sprinkle bread crumbs on top.
- Bake in a moderate oven until knife thrust in center show that the custard is set.
Variation: Corn may be used instead of bread and cheese, especially cream-style corn.
Extension Bulletin 537 Low Cost Menus for One Month December 1939