Cheese Puff

By Vaughn Vreeland

Published December 18, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
1¼ hours
Prep Time
15 minutes
Cook Time
1 hour
Rating
4(256)
Comments
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Cheese puff is a scene-stealing side dish in which gooey grilled cheese meets cloudlike soufflé, defining itself as the ultimate comfort food. White bread, salted butter and cheese get bound together by a simple egg-and-milk mixture that coalesces these humble ingredients into a savory bread pudding. Stale bread works best for this recipe, as it absorbs the milk mixture better, but if you’re using fresh sandwich bread, simply dry it out in a low oven for about 10 minutes until stale to the touch (but not browned). Don’t be alarmed if your cheese puff deflates when you take it from the oven, as it’s normal and makes for a more custardy bite. While sharp Cheddar is a key component, any mix of firm, well-melting cheese, such as Gruyère, Gouda or provolone, will work nicely. 

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Ingredients

Yield:8 servings

  • 2 cups/480 milliliters whole milk

  • 2 large eggs

  • ½ teaspoon kosher salt (such as Diamond Crystal)

  • ½ teaspoon ground black pepper

  • ¼ teaspoon ground cayenne 

  • ⅛ teaspoon ground nutmeg

  • 6 tablespoons/85 grams salted butter, softened, plus more for greasing the dish

  • 6 slices of stale white sandwich bread (see Tip, if using fresh bread)

  • 1 (12-ounce) block sharp Cheddar cheese, coarsely grated

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

15 grams carbs; 118 milligrams cholesterol; 363 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 27 grams fat; 1 gram fiber; 493 milligrams sodium; 16 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. In a large bowl, mix together the milk, eggs, salt, pepper, cayenne and nutmeg; set aside.

  2. Step 2

    Butter a 2 ½-quart round casserole dish or 8-inch round cake pan, place on a baking sheet and set aside.

  3. Step 3

    Butter both sides of each slice of bread. Lay the first 2 slices down flat in the dish and cover the slices completely with about one third of the grated cheddar. Layer the next 2 slices of bread on top and repeat with half the remaining cheese. Cut the last 2 slices of bread in half crosswise. Fit 2 pieces of bread on either side of the stacked slices, cut-sides down, and fill any gaps with the remaining cheese.

  4. Step 4

    Pour about half of the milk mixture over the bread and cheese and let sit for about a minute, so that it begins to soak in, then pour the remaining mixture on top. Use the back of a spoon or your hands to press the top of the bread and cheese to ensure everything is completely saturated and the surface is even, just below the rim of the dish.

  5. Step 5

    Place the dish on a rimmed baking sheet and bake until the top is toasty and puffed, about 1 hour.

  6. Step 6

    Let cool for about 10 minutes before enjoying warm. (It may deflate and that’s OK!)

Tip

  • If bread is not stale, heat the oven to 200 degrees. Place the slices of bread on a baking sheet and bake for about 10 minutes until slightly dried out, but not golden. Let cool for about 10 minutes, and increase the oven temperature to 350 degrees to begin at Step 1.

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Ratings

4 out of 5
256 user ratings
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Comments

Botany Boy

My family calls this "cheese flop" because it always does. We cut the bread into small chunks. It can be dressed up with anything: Mushrooms, ham, broccoli, whatever's in the fridge. Dot the top with butter. Many years ago I taught a Peace Corps friend in Russia how to make it and he tried to feed it to his wife nearly every night. Made her hate me.

Mimi Runs with Scissors

Diamond and Morton use different processes in creating crystals — this affects texture and perceived saltiness. Diamond grows theirs in open brine creating delicate crystals that are light in flavor because their pyramid shape allows more air between each crystal. Morton's crystals are larger and taste saltier because they form crystals w/vacuum-evaporation then flatten them under rollers, making a more dense shape that's about 25% saltier that Diamond. Use either, but be careful w/measurements.

Sarah in Walla Walla

My English mother made this as a staple for dinner in the 70s. She called it cheese pudding, and served it with fresh tomatoes blended up to a puree. The fresh tomatoes cool the very hot cheese pudding and make a nice complement to the flavors. (Think grilled cheese with tomato soup, only fresher tasting.)

Thalia Lara

Ah… I found this recipe because I was searching for “Cheese Duff”- what my grandmother (originally from Maine) used to make - this recipe has all the same ingredients as our cheese duff but she used to break the bread into pieces and there was no buttering of the bread and it didn’t seem to matter if it was stale or fresh or even what kind of bread - it was just a great way to use up the ends of loaves 😊 I just finished following this recipe and am really looking forward to it - my ultimate comfort food

Nancy S

We love this but it is a little bit boring. I caramelized onions and added that. Made it better.

HJS

My SIL made something akin to this --in the 1970s called "Jenny's Eggs" that called for 8 eggs, 12 slices of white bread and one block of Velveeta, a quart of milk and I'm guessing -margarine. She mixed it all up and refrigerated it over night, then baked it the following morning. I'm almost ashamed to admit it, but it was delicious. So unhealthy for any number of reasons.

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