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Cheese Dots pudding - GF bread pudding

know we get a little crazy sometimes, and really, it's a bit rare to have left over Cheese Dots I've heard, but sometimes you do...and when you do...I have a crazy recipe for you to try lol

A couple of notes:

I preferred the raisins instead of the chocolate and would use only that, but you can use only chocolate or follow the recipe and use both.

If you don't want it to be boozy, simply soak the raisins in part of the half and half used in the recipe.

The caramel sauce is delicious, but it made everything quite sweet. If you don't want it to be that sweet, exclude the caramel.


  • 8.5 Cheese Dots cut into cubes - about 3 cups

  • 1/2 cup raisins or semi-sweet choco chips

  • 1/8 cup maple whiskey - Sortilege

  • 1.5 cups of half and half

  • 2 eggs

  • 1/4 cup of sugar

  • 1/8 tsp cinnamon

For the maple caramel sauce

  • 1/4 cup unsalted butter

  • 1/2 brown sugar

  • 1/4 cup maple syrup

  • 2 tbsp half and half


  • Soak raisins in maple whiskey or simple whiskey, preferably overnight.

  • Grease a 9.25 by 5.25-Inch pan and set your Cheese Dots in - add the soaked raisins and chocolate, stir to combine.

  • In a separate bowl combine half and half, eggs, sugar and cinnamon - whisk to combine.

  • Preheat the oven to 350F.

  • Pour the liquid on top of the Cheese Dots - let it soak while the oven preheats.

  • Bake for 35-45 min until the centre is firm.

In the mean time, make the sauce:

  • Put all the ingredients in a pot and simmer until slightly thick. You don't want it to get too thick, because once it cools it will be hard and won't pour. If that happens, just add a touch of water and reheat again.

Serve Cheese Dots pudding warm with maple caramel sauce.

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