Blackberry Goat Cheese Bread Pudding
A slightly sweet, rich and creamy bread pudding with a thick layer of Blackberry & Goat Cheese spread. Inspired by the people and ingredients found traveling the state of Oregon.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Servings: 12 Servings
- 10 cups Bread of Choice, cubed I prefer croissants, or whatever is around.
Blackberry & Goat Cheese Spread
- 1-2 pints Fresh Blackberries
- 1/4 cup Sugar
- 5-12 ounces Soft Goat Cheese I used 10 oz
- 1 Egg
- 2 tbsp butter
- 8 Eggs
- 1 cup Sugar
- 2-1/2 cups Milk
- 1 cup Half & Half or, sub more milk
- 1/2 tbsp Vanilla Extract
- 1 dash Salt
- Cinnamon/Nutmeg to taste, optional
Start by preparing your blackberries by topping with 1/4 cup of sugar in large mixing bowl, to start breaking them down. Check back and stir them up as you continue
Grease a 9x13 inch pan and chop your bread into 1/2" - 1" cubes until you have enough to fill the pan loosely to the top (about 10 cups but adjust as needed.)
Preheat the oven to 325 F.
Prepare the Blackberry and Goat Cheese Spread by adding the remaining ingredients and combining well either by spoon mixing (if you desire chunks of cheese and berries) or with a mixer (for a smoother texture.) Spread on top of the bread.
Prepare the Egg Mixture by combining all of the ingredients in a large bowl and whisking together until combined. Slowly pour into the pan, using a spoon to poke holes through the Blackberry and Goat Cheese spread, allowing the mixture to seep through.
Cook in the middle of the oven, until the custard starts to solidify and rise, about 50-60 minutes. Eat warm (great topped with a bit of half & half) or cooled.