Bread Pudding with Colby Cheese

Bread Pudding with Colby Cheese Recipe
Photography: Karry Hosford
"Most cultures have a traditional bread pudding. My family's recipe has been handed down through the generations so as never to waste leftover bread. Use a dense white bread--Texas toast works great. Top it with Mexican crema, sour cream, or whipped cream, and dust with powdered sugar." -TM


14 servings (serving size: about 2/3 cup bread pudding and about 1 1/2 teaspoons whipped cream)

Recipe from

Cooking Light

Nutritional Information

Calories 244
Caloriesfromfat 30 %
Fat 8.2 g
Satfat 4.8 g
Monofat 2.2 g
Polyfat 0.3 g
Protein 6.3 g
Carbohydrate 39.7 g
Fiber 2.1 g
Cholesterol 25 mg
Iron 1.2 mg
Sodium 250 mg
Calcium 141 mg


1 1/4 cups hot water
1 cup raisins
1 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon butter
14 ounces dense white bread, toasted and cubed
Cooking spray
1 3/4 cups (7 ounces) shredded colby or white cheddar cheese
1/3 cup heavy cream
Powdered sugar (optional)


Preheat oven to 350°.

Combine water and raisins; let stand 10 minutes or until raisins plump. Drain raisins over a bowl, reserving soaking liquid. Combine soaking liquid, brown sugar, and cinnamon in a large saucepan; bring to a boil. Reduce heat; simmer 15 minutes. Stir in butter.

Arrange half of bread in bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with half of cheese and half of raisins. Repeat layers, ending with raisins. Pour the sugar liquid over bread. Cover with foil coated with cooking spray. Bake at 350° for 1 hour or until set.

Place cream in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Sprinkle the bread pudding with powdered sugar, if desired, and serve with whipped cream.

Theresa Marquez,

Cooking Light

November 2003