I had about half a loaf of Irish soda bread left over, and a quarter-pound
of sharp Cheddar cheese. I whisked together a couple eggs, about a cup and a
half of milk, and two tablespoons of sugar. The bread was cut into half-inch
cubes (many of which crumbled), and was put into the custard mixture to
soak. About a quarter-cup of raisins were plumped by putting them into
boiling water and letting them soak for half an hour. When the bread and the
raisins had soaked for the allotted time, I cut the Cheddar into
quarter-inch cubes, drained the raisins, and folded the raisins and cheese
into the bread mixture. That mixture was put into three ramekins and baked
at 350°F until set, about 40 minutes.

The result was a not-too-sweet cheddar bread pudding which makes a very nice
complement to a crisp sweet apple.

Bob