This three cheese roasted chilli bread pudding is absolute love! Intensely cheesy and deliciously fluffy, it is the absolute perfect accompaniment to a special breakfast or an elegant brunch.
I was never a breakfast person. As a child I found it very hard eating anything when it came to the most important meal of the day. I remember reluctantly downing, tiny sip by tiny sip, a small mug of warm milk flavoured with either Ovaltine, Milo or Horlicks and considering that breakfast. Most days I would have just half a mug of milk. Some days I would valiantly make myself nibble on a toasted slice of bread but that is by far the most I remember eating in the mornings as a school-going child.
Fast forward decades later, and on the rare days that I do have a proper breakfast, it has to be a special one and a long and leisurely meal into the bargain.
My idea of the perfect breakfast consists of a laid back and unhurried meal, mid to late morning, eating what I consider ‘the works’ for myself – a spiced cheesy fluffy omelette, thick rustic looking slices of brown bread, plenty of Lurpak or Nurpur butter, hash browns, maybe some fresh pineapple and banana on the side (thank you beautiful Sri Lanka for spoiling me rotten while I was holidaying there with your deliciously unforgettable breakfasts and getting me to appreciate eating fresh fruit in the morning) accompanied by strong chai or good French press coffee. Add to this the three cheese roasted chilli bread pudding and my breakfast goes from simply “perfect” to downright “spectacular”!
I love watching Nigella Lawson’s “Nigella’s Christmas Kitchen” show, even when it’s not Christmas. There’s something very cozy and cheery about the show and the recipes are wonderful. On one episode Nigella makes what she calls a Triple Cheese Strata, which is essentially a savory bread pudding, golden and toasty on top and fluffy underneath. Nigella, with typical eloquence says “It’s like a toasted cheese sandwich but a celestial one, eaten by angels.” My three cheese roasted chilli bread pudding that has been adapted from it is no less heavenly, if I do say so myself.
I had been wanting to try Nigella’s recipe for years but you know how it is when you really want to make a particular something but never really get around to it. When I did, finally, make my own version of it, I kept wondering why I had not made it much, much earlier. Yes, it is that good.
Nigella’s recipe hardly needs tweaking but I’ve adapted it to my own taste and preferences. I’ve also played around with the quantities of the cheeses and added more liquid along with fire roasted green chillies. The result is a supremely flavorful souffle-like casserole flecked here and there with tiny bits of spicy smokiness.
I use regular bread to make my three cheese roasted chilli bread pudding because that is what I usually have in the house. I change up the types of cheeses frequently depending on what cheeses I have in the freezer at that time and have made this with a combination of different cheeses like pepper jack, Swiss etc. with great results.
This folks, is quintessential breakfast and brunch comfort food. Nigella serves it as a supper dish and frankly, I can eat it for lunch and dinner as well and have done so. But for me, this three cheese roasted chilli bread pudding really shines served as part of a nice breakfast or a lovely brunch. I’ve made it for family and friends and whoever has had it has loved it.
When this three cheese roasted chilli bread pudding is baking in your oven, the inhabitants of your abode will most certainly start salivating as the aroma that emanates from the baking is truly nothing short of drool-inducing and will make the whole house smell divine! Bliss.
This recipe was featured in the first issue of “My Kisan Kitchen“, a Pakistani food and lifestyle magazine.
Three Cheese Roasted Chilli Bread Pudding
Recipe Type: Breakfast & Brunch Author: Alice In Eatland
Prep Time: 15 Minutes Cook Time: 20 Minutes Total Time: 35 Minutes Serves: 2
Savory three cheese roasted chilli bread pudding. Soufflé-like with a gorgeous puffy golden top, this is guaranteed to take you to comfort food heaven!
- 2 medium fresh green or red chillies
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup cream
- 1/4 cup milk
- 2 eggs
- 2 spring onions, finely chopped (both green and white parts)
- 2 cups cubed bread, at least a day old (crusts removed)
- Spring onion green parts, extra, chopped, to garnish
- Puncture the chillies in several places with a small sharp knife and with the help of tongs, roast both chillies directly on stove flame, turning frequently until blistered and charred in places.
- Remove chillies from heat and cool. Slit from the sides, remove the seeds and chop finely.
- Stir together all three cheeses until combined; remove 1/4 cup of the cheese mixture and reserve.
- In the jug of a blender or the bowl of a food processor, put the cream, milk, eggs, spring onions and combined cheeses. Blend or process until combined.
- Place the bread cubes in a single layer in a lightly buttered ovenproof dish.
- Stir the finely chopped roasted chillies into the cheese mixture and pour this mixture all over the bread cubes, covering evenly.
- Cover dish tightly with cling film and let sit in the fridge for at least 6-8 hours, preferably overnight.
- When ready to bake, preheat oven to 180 degrees C (350 degrees F) and take bread pudding dish out of the fridge 30 minutes before baking to let it come down to room temperature.
- Sprinkle the reserved cheese mix evenly all over the surface the the pudding.
- Bake 20-30 minutes or until bread pudding puffs up and is golden brown.
- Remove from oven and cool 5 minutes.
- Garnish with chopped spring onion greens and serve warm with a crisp green salad, if liked.