Yummy! I served this to a friend who brought avocado, grapefruit, and watercress salad and it was a delightful pairing. I agree that it could use a bit more flavor; that said, I'm a person who likes a lot of spice. I used a bit more onion than called for and stirred it into the mix prior to making, to infuse the whole dish with more onion flavor. We ate this with a sauvignon blanc.
Savory Bread Pudding with Goat Cheese
This dish is best assembled the night before.
Yield: 6 servings (serving size: 1 [4-inch] square)
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Amount per serving
- Calories: 388
- Calories from fat: 29%
- Fat: 12.3g
- Saturated fat: 6.4g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.5g
- Protein: 23.4g
- Carbohydrate: 45.4g
- Fiber: 1.9g
- Cholesterol: 131mg
- Iron: 3.8mg
- Sodium: 818mg
- Calcium: 470mg
- 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.
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Savory Bread Pudding with Goat Cheese Recipe at a Glance
- COURSE: Breakfast/Brunch, Casseroles
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter, Christmas, Easter, Father's Day, Memorial Day, Mother's Day
- PUBLICATION: Cooking Light
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