Cheese Pudding

Okay, NOW we’re talking.

I have no idea why it’s taken me so dang long to publish this recipe. Because look at the title again. Cheese pudding.

CHA-HEESE. PA-HUDDING.

Is it breakfast? Is it a snack? Is it dessert? Is it cardinally unhinged? Yes, yes, yes and definitely yes.

We love it.

This is the last recipe I’ll post from that cook book I keep talking about. Look at all this. Eggs and milk and pepper jack cheese and butter and cottage cheese and cream cheese. Stop it. (also don’t.)

A little bit of sifted flour and baking powder. Oh yeah.

This all gets put into a casserole dish and baked for an hour. Unbelievably simple and with 37 kinds of cheese in it, a true life delight. I mean, you might not poop for days.

Worth it?

Obviously.

(sorry I said poop on a food blog.)

Ohhhhhhh hi there.

That butter is a little bubbly, the cheese is browned, the eggs are set. It’s crazy. This book is from 1979 and I’m obsessed that people ate like this. I mean, can you imagine how fabulous this would look on a modern brunch spread? Heaven.

HEAVEN.

She’s a rich, slightly spicy breakfast casserole that will seeeeend you. I will say, the original recipe called for Monterey Jack but I only had Pepper Jack cheese. Go milder if you want!

I garnished with a little bit of parsley to fancy up my soul. Basil or even chives would be great. Anything from the garden that’s bursting.

It’s family friendly, brunch friendly, and with so much cheese in it you won’t see straight for a month.

Aren’t we so excited?

We are so excited.

Cheese Pudding

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Ingredients

• 6 eggs
• 1 cup milk
• 2 (8 oz) blocks pepper jack cheese (Monterey Jack is great, too), cubed
• 3 oz cream cheese (about half a block), cubed
• 1 cup cottage cheese
• 1 stick butter, cubed
• 1/2 cup all purpose flour
• 1 tsp baking powder

Instructions

1. Preheat your oven to 350.
2. In a large bowl, whisk together the eggs and milk. Add a tiny pinch of salt. Stir in the pepper jack cheese, cream cheese, butter and cottage cheese. Mix well with a wooden spoon.
3. In another smaller bowl, sift together the flour and baking powder. Add to the cheese mixture and stir to combine.
4. Pour into a lightly grease casserole dish (mine was a 5x8 but really anything works) and bake for one hour.
5. Let this cool a few minutes, then slice and serve! The cookbook suggests fruit and toasted rolls as a good pairing. Do what you feel!
6. Serves 6-8.

7.8.1.2

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https://bevcooks.com/2025/07/cheese-pudding/

See you never. Ever.