Biscuit and Blue Cheese Bread Pudding

Jolayne Cooper

By
@jwcooper

I saw Paula Deen make this a few years ago on one of her shows and it looked so good. I am not a big blue cheese fan, but I tried it and it was wonderful. I took it to a potluck dinner and the southerners told me what a good dressing I had brought.

I made it with the amount of blue cheese it called for and another time I made it with a little less because that is what I had. I liked the one with a little less so that's how I make it all the time now.


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Serves:

8-10

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

8 Tbsp
butter
8 oz
crumbled blue cheese
2
medium green bell peppers, seeded and chopped
1
large yellow onion, chopped
2 c
frozen corn kernels, thawed and drained
2
jalapeno peppers, seeded and diced
3 c
heavy cream
3
eggs, lightly beaten
12
baked buttermilk biscuits (2 inches in diameter)
1/2 tsp
salt
1/2 tsp
freshly ground black pepper

Directions Step-By-Step

1
Preheat the oven to 350 degrees F. Butter a 13 x 9-inch baking dish.
2
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.
3
In a large bowl, mix the cream and eggs. Crumble the biscuits and the remaining 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, 50-60 minutes. Remove the dish from the oven and serve hot.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #BlueCheese