Savory Bread Pudding with Goat Cheese

Savory Bread Pudding with Goat Cheese Recipe
Beau Gustafson; Melanie J. Clarke
This savory bread pudding is covered in melty goat and cottage cheese, and it's best assembled the night before.


6 servings (serving size: 1 [4-inch] square)

Recipe from

Cooking Light

Nutritional Information

Calories 388
Caloriesfromfat 29 %
Fat 12.3 g
Satfat 6.4 g
Monofat 3 g
Polyfat 1.5 g
Protein 23.4 g
Carbohydrate 45.4 g
Fiber 1.9 g
Cholesterol 131 mg
Iron 3.8 mg
Sodium 818 mg
Calcium 470 mg


1 (1-pound) loaf firm white bread, cut into 1-inch cubes (about 12 cups)
Cooking spray
1 cup (4 ounces) crumbled goat cheese, divided
2 cups fat-free milk
1 cup 1% low-fat cottage cheese
1/4 teaspoon freshly ground black pepper
3 large eggs
3 large egg whites
1/4 cup sliced green onions


Arrange bread in a 13 x 9-inch baking dish coated with cooking spray.

Combine 1/2 cup goat cheese and next 5 ingredients (through egg whites) in a medium bowl, stirring well with a whisk. Pour milk mixture over bread; top with remaining 1/2 cup goat cheese. Cover with foil coated with cooking spray. Refrigerate for 8 hours or overnight.

Preheat oven to 350°.

Remove bread pudding from refrigerator; let stand at room temperature 30 minutes. Uncover and bake at 350° for 40 minutes or until set and golden brown. Sprinkle with onions.

Deborah Madison,

Cooking Light

December 2007
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