Luella’s Cheese Pudding

Now, Luella has a different take on cheese pudding. This is actually similar to how my mother made what she called Cheese Souffle. It is tasty…and retro…and well…I think you will like it. Simple!

Luella’s Cheese Pudding

6 slices toast
1/4 c. butter or margarine
21/2 c. sliced American Cheese
3 slightly beaten eggs
21/2 c milk
1 tsp salt
1/4 tsp. dry mustard
1/4 c dry sherry

Butter toast, quarter each slice. Alternate layers of bread and cheese in 2 qt oblong baking dish with top layer cheeese. Combine eggs, milk, seasonings and sherry. Pour over all. Bake in a slow oven, 325 degrees, 30-45 minutes or until knife comes out cleam. If you wish, decorate after bakign with drained, warmed canned asparagus. Good for Friday supper or bridge lunch. (6 servings) Ursula Johns Gill submitted this to Talk About Good published by the Junior League of Lafayette, Louisiana.


  1. Another good one! I have actually had this minus the sherry.

  2. This is very much like a cheese rarebit. The ultimate comfort food. I would love this for Sunday night supper.

  3. I wouldn’t say it is cheese rarebit like-more French Toast like if French Toast was cheesy instead of sweet. Now, cheese rarebit-I adore. I wish my family liked it as much as I do. Though maybe not…then I would cook it more often and that would not be healthy AT ALL.

  4. 2 1/2 c sliced American cheese??? Is that a typo?

  5. I really like the sound of this recipe. I am going to give it a go.

  6. No, that is what the original recipe says. I think it basically works out for me to be a 1 lb package of American.

  7. I often browse blogs in search of good recipes and I loved yours. Bravo!
    Would you like to submit this recipe in my website?
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  8. Thanks Laura. Welcome.

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