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Tillamook Cheddar Bread Pudding from Chef Bill Gideon at Corsair Kitchen & Bar

Tillamook Cheddar Bread Pudding from Chef Bill Gideon at Corsair Kitchen & Bar

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Tillamook Cheddar Bread Pudding

Shared by: Chef William Gideon of Corsair Kitchen & Bar 

Introducing Tillamook Cheddar Bread Pudding, a delicious recipe shared by Chef William Gideon of Corsair Kitchen & Bar for the upcoming holiday season! An American-inspired kitchen and bar, CORSAIR Kitchen + Bar offers contemporary cuisine that attracts those looking for lighter comfort food. Its open kitchen offers authentic creations designed to satisfy your palate in a friendly, sophisticated setting; a perfect gathering place for breakfast, lunch, dinner, after work or a spirited night out. Beautifully designed, the casually elegant environment flows seamlessly onto an outdoor patio overlooking a scenic tropical oasis and the resorts acclaimed championship golf courses. At CORSAIR food is fresh, simply prepared and unlike anything else. They serve breakfast, lunch and dinner daily and brunch on Saturday and Sunday. CORSAIR Kitchen + Bar is located at 19999 West Country Club Drive at the JW Marriott Miami Turnberry Resort & Spa. For more information, visit the website HERE or call (786) 279-6800.

*This recipe is currently unavailable at the restaurant. 


  • 2 ea long baguettes; cut into ¼ inch thick circles
  • 4 cups caramelized julienned onions
  • 100 slices Tillamook cheddar cheese
  • 1 cup fresh thyme; chopped
  • 2 qt liquid eggs pasteurized non-sugared
  • 2½ quarts heavy cream
  • ½ lb melted butter
  • Salt & pepper to taste


  1. Using a bread knife, slice the baguette into ¼-inch round slices (You will need 60 slices)
  2. Crack the eggs and heavy cream in a mixing bowl, then whisk well.
  3. Spray three muffin tins with the non-stick spray and place four of the bread slices into each tin. 
  4. Place a small amount of onions between each bread slice using your fingers. Then, place 4 cheese slices(cut inh half) on top of the onions and between the bread slices.
  5. Sprinkle a ¼ teaspoon of thyme over each and a small amount of salt and pepper. 
  6. Using a ladle, carefully pour the cream mixture over each tin. There will be enough to fill them. Refill if you have cream left, as the mix will settle. 
  7. Bake them for 16 minutes at 350 degrees Fahrenheit and remove.