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Spiced Monterey Jack Bread Pudding



– 1 pound finely shredded Real California Monterey Jack cheese (about 4 cups) – 12 ounces French bread, crusts removed, cut into 1/2-inch cubes (about 6 1/4 cups) – 3 cups Real California milk – 6 large eggs – 3/4 cup sugar – 2 teaspoons vanilla extract – 1 1/2 teaspoons ground cumin – 1/8 teaspoon ground cayenne pepper – Real California whipped cream, for garnish – Fresh fruit, for garnish
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Cook time: 70 minutes

Preheat the oven to 350°F. Butter a 9-by-13-inch baking pan; set aside.

In a large bowl, toss cheese and bread; transfer to the prepared pan. In the same bowl, whisk together milk, eggs, sugar, vanilla, cumin and cayenne. Pour milk mixture over bread mixture, cover pan with foil and set pan on a double layer of large, rimmed baking sheets. Bake 30 minutes. Remove the foil and continue baking until the top is light golden brown, about 40 minutes. Remove from the oven; set aside to cool slightly or to room temperature.

Per Order:

Cut into 12 pieces; serve garnished with fruit and whipped cream. Serves 12.