Individual Goat Cheese And Rosemary Bread Puddings Best Recipes

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INDIVIDUAL GOAT CHEESE AND ROSEMARY BREAD PUDDINGS

2004-08-20



Individual Goat Cheese and Rosemary Bread Puddings image

Yield Serves 6 as a first course or side dish

Number Of Ingredients 6

Ingredients:

  • about 1/4 pound country-style bread with crust
  • 6 ounces aged goat cheese (such as Coach Farm)
  • 1 tablespoon fresh rosemary leaves
  • 2 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk

Steps:

  • Preheat oven to 350°F and butter six 1/2-cup ramekins.
  • Discard crust from bread and tear enough bread into large pieces to measure 2 1/2 cups. Cut away rind from goat cheese, discarding it, and crumble cheese into 1/4-inch pieces. Mince rosemary leaves. In a food processor pulse bread in 2 batches until mostly coarse crumbs (there will be some fine crumbs). In a bowl toss together bread crumbs, goat cheese, and rosemary leaves.
  • In a large bowl whisk together eggs, cream, milk, and salt and pepper to taste and stir in bread crumb mixture until combined well. Divide mixture evenly among ramekins. Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake puddings in middle of oven until puffed and golden, about 35 minutes. Transfer ramekins to a rack and cool puddings 10 minutes (puddings will sink as they cool). Serve puddings warm.

GOAT CHEESE BREAD PUDDING

2008-09-23



Goat Cheese Bread Pudding image

Provided by Tracey Medeiros

Categories     Milk/Cream     Egg     Side     Bake     Vegetarian     Quick & Easy     Goat Cheese     Fall     Atlanta     Georgia     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6-8 servings

Number Of Ingredients 6

Ingredients:

  • 2 cups whole milk
  • 5 farm-fresh eggs
  • 1 1/2 tablespoons fresh, finely chopped rosemary
  • Salt and freshly ground black pepper
  • 1 loaf of ciabatta bread, cut into 1/2-inch cubes
  • 1 cup crumbled fresh goat cheese (4-6 ounces)

Steps:

  • Preheat oven to 350°F. Lightly grease a 9- by 9-inch or 11- by 7-inch baking dish. Set aside.
  • Whisk together the milk, eggs, rosemary, and salt and pepper to taste in a medium bowl.
  • Place bread cubes in another medium bowl. Sprinkle with the cheese and drizzle with the milk mixture, making sure to coat all the bread cubes well. Allow the bread cubes to soak for 5 to 10 minutes, until bread is moist.
  • Pour bread mixture into the prepared dish and bake in the oven for 20 to 35 minutes, until the top is golden brown and gives resistance to the touch, or a toothpick inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before serving.

SAVORY GOAT CHEESE AND TOMATO BREAD PUDDING

2022-10-14



Savory Goat Cheese and Tomato Bread Pudding image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients:

  • 2 tablespoons unsalted butter, at room temperature
  • 12 slices good-quality white sandwich bread, crusts trimmed off (about 8 ounces total)
  • 5 ounces goat cheese, crumbled, or 6 ounces crumbled feta cheese
  • 8 ounces (1 pint basket) red or yellow cherry tomatoes, stemmed, and cut in half if large
  • 6 eggs
  • 2 cups milk
  • 3 tablespoons prepared pesto
  • 1/4 cup freshly grated Parmesan or aged Asiago cheese

Steps:

  • Grease the bottom of a 13 by 9 by 2-inch baking dish or other shallow 3-quart baking pan.
  • Butter each bread slice on one side. Stack the bread, 6 at a time, and cut on the diagonal into triangles. Place half of the bread pieces, buttered sides down, in the bottom of the prepared dish. Scatter the goat or feta cheese over the bread in one layer. Scatter the cherry tomatoes over the cheese. Top with the remaining buttered bread pieces, buttered sides up.
  • In a bowl with a whisk, beat eggs, milk and pesto until well-blended. Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the grated cheese. Cover the dish tightly with foil and refrigerate overnight.
  • To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 degrees. Bake for 35 minutes with the foil on; remove foil and continue to bake until pudding is puffed and golden brown on top, 25 to 30 more minutes.

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