Sweet, rich and filling bread pudding is tough to hate, except for its unfortunate falling into the dreaded "enjoy only occassionally" category -- or sometimes even venturing into the sadder "remorse" column. So let's not dwell on that.
BLACK AND WHITE GOAT CHEESE BREAD PUDDING
1 loaf good white sandwich bread
1 loaf sliced pumpernickel bread
4 extra large eggs
1/2 t. salt
1/2 t. pepper
1/2 t. herbs de provence
4 scallions, white part only, finely chopped
2 cups half and half
11 oz. goat cheese
For my 12" x 9" x 3" baking dish, I used 16 slices from each loaf. You may have to adjust up or down a bit to fit yours. Trim the crusts and cut each slice into thirds - you'll end up with finger sized rectangles.
Mix eggs with salt, pepper, herbs and half and half.
Now the fun part. First divide the goat cheese into four equal portions. This will make it easier to distribute it evenly throughout the pudding.
Next butter your baking pan well and then create alternating striped patterns with the black and white bread "fingers," with the goal of ending up with four layers in all. Create stripes the long way first, then cross-ways, then back to the long way. On top of each layer add evenly spaced dollops of the goat cheese. Pour some of the egg and half and half mixure over each layer. You can start with less on the bottom, since what you add to subsequent layers is going to seep down.
Let the pudding sit so the bread can absorb all the liquid, at least 30 minutes, and in the fridge just to be careful. If you're leaving it in there longer cover with wrap so the top doesn't dry out.
Then bake for 35 minutes in a preheated 350 degree oven.
Creamy, tangy, rich and lovely. Happy Thanksgiving!
i'm not a big fan of bread pudding, but this i am dying to try - any suggestions on what to serve it with?
ReplyDeleteSince this is hearty, you could make it the centerpiece of a meal, start with a nice salad, cold crisp greens with a sharp vinaigrette, and maybe some fruit and cheese to follow (yeah! more cheese!). Of course great with Turkey and all the trimmings.
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