Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light December 2007

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Credit: Beau Gustafson; Melanie J. Clarke

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

388 calories; calories from fat 29%; fat 12.3g; saturated fat 6.4g; mono fat 3g; poly fat 1.5g; protein 23.4g; carbohydrates 45.4g; fiber 1.9g; cholesterol 131mg; iron 3.8mg; sodium 818mg; calcium 470mg.
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