Vidalia Bread Pudding with Cheesy Vidalia Sauce Tuesday, April 22, 2008


Another recipe inspired by the Vidalia Onion web site

3 cups (packed) French bread chunks, broken into 1 ½ to 2 inch pieces
2 cups milk
1 10 3/4 oz can cream of mushroom soup
2 eggs, slightly beaten
1 cup canned little peas
1/2 cup chopped dried beef
1 1/2 cups Vidalia Onion, chopped
2 TBSP butter


Combine the bread chunks, peas, dried beef, and Vidalia Onion. Beat together the milk, soup and eggs. Mix well with the bread mixture. Melt the butter in a 2quart casserole. Pour the bread pudding mixture into the casserole. Bake at 350 deg for 55 to 60 minutes or until set. Serve warm with Vidalia Cheese Sauce.

Vidalia Cheese Sauce:
2 TBSP butter
2 TBSP finely minced Vidalia Onion
2 TBSP all-purpose flour
1 cup milk
1/8 to 1/4 tsp salt
1 cup shredded cheddar or Velveeta cheese (I use a mixture of half cheddar and half Velveeta)

Melt the butter in a small saucepan. Stir in the Vidalias and cook over medium heat until they are tender but not browned. Stir in the flour and mix well. Gradually add the milk, stirring constantly. Continue to stir until the mixture has come to a boil and thickened. Stir in the salt and cheese. Cook until the cheese has melted. Serve warm.


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