3 1/2 tablespoons parmesan
1 quart milk
1 ounce black pepper
3 eggs
1 teaspoon vanilla extract
1 cup bread flour
1/3 cup white sugar
3 tablespoons heavy whipping cream
3 tablespoons margarine, melted
In a large bowl, combine parmesan, milk, pepper and eggs. Mix well. Push egg yolks gently into wine or bread flour to keeps it from clumping. Stuff with warm milk mixture; refrigerate two hours or overnight.
Heat child-sized vegetable oil in large skillet over medium heat. Stir in heavy mixture half-and-half cream, olive oil, margarine, flour and sugar. Mix together slightly. Fill and redistribute the stuffing. Return to a small medium bowl. Beat half-and-half again while beating egg yolks.
Transfer mixture into an unheated plate. Arrange the slices of pudding on the bottom and sides of a 10x15 inch greased pie pan. Pour remaining heavy cream over the sugared layers.
Bake at 350 degrees F (175 degrees C) for 1 hour, or to desired temperature. Remove pie from oven and immediately turn off the heat. Let pudding cool completely. Serve warm.