Adapted from The Gourmet Slow Cooker: Simple and Sophisticated
Meals From Around the World's Irish Cheese Pudding
Ingredients
Serves 4-6.
6 to 7 c. 1-inch cubes sourdough bread, with crust
3 c. shredded extra-sharp Cheddar cheese
4 eggs
3 c. dark beer or chicken stock, or equal amounts of the
two
1 c. half and half (substitute 2% Greek yogurt or whole milk?)
Pinch of chipotle pepper
1 T. hot sweet mustard
1/4 c. chopped fresh parsley
Directions
Place the bread and 2 1/2 c. of the cheese in the slow cooker
and toss well.
In a bowl, combine the eggs, beer, whole milk, chipotle and
mustard and whisk until frothy.
Pour the egg mixture over the bread, pressing down with the back
of a spoon so that the bread absorbs some of the liquid. Cover and
cook on low for about 3 hours, until the pudding is set.
Sprinkle
the remaining 1/2 c. cheese over the top 20 minutes before the end
of cooking, leaving the lid slightly ajar so the top browns.
Spoon the pudding into bowls and garnish each serving with a
sprinkle of parsley. Serve immediately.
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