Savory Bread Pudding with Goat Cheese

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.

Yield: 6 servings (serving size: 1 [4-inch] square)
Recipe from Cooking Light

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Nutritional Information

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


  1. Arrange bread in a 13 x 9-inch baking dish coated with cooking spray.
  2. 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.
  3. Preheat oven to 350°.
  4. 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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