Beau Gustafson; Melanie J. Clarke Photo by: Beau Gustafson; Melanie J. Clarke

Savory Bread Pudding with Goat Cheese

This savory bread pudding is covered in melty goat and cottage cheese, and it's best assembled the night before.

Cooking Light DECEMBER 2007

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


  • 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.

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

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Savory Bread Pudding with Goat Cheese Recipe