Cranberry Goat Cheese Breakfast Bake

February 11, 2013

The holidays are coming up and be prepared to be prepared. At least with a rich and wonderful breakfast casserole that fits all Christmas morning criteria except being Christmas tree-shaped although if you have a Christmas tree-shaped baking dish that will do the trick.

I heart Christmas morning so much! I rejoice in all the excitement and presents and chocolate.

But my absolute favorite part is post-presents Christmas brunch. Baking this breakfast bake is guaranteed to make anyone pull away from the Christmas tree.

Soft, pillowy chunks of chocolate chip brioche bread soaked in heavenly cream interlaced with dollops of sweetened goat cheese and cranberry sauce. Its like the best bread pudding, French toast, and cheesecake all in one!

And because I love you, I’m giving you a special recipe that can act as brunch dish or completely acceptable dessert. Two recipes in one. Your welcome. I love you.

Raspberry and Goat Cheese Bread Pudding

Adapted from O Magazine

Author: Kate Ramos
Yield: 10-12 1x

Ingredients

Scale

1 loaf (about 1 1/2 pounds) chocolate chip brioche, cut into 1-inch pieces

6 large eggs

1 1/4 cups whole milk

1 cup heavy cream

1/4 cup granulated sugar, divided

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1/4 teaspoon kosher salt

8 ounces goat cheese, softened

4 ounces cream cheese, softened

2 tablespoons butter, softened

1 cup cranberry relish or preserves (I’ve also made this with raspberry jam and it was very good)

Instructions

Heat oven to 325°F. Lightly grease a 9 x 13-inch baking dish. Arrange half the bread in the dish.
Combine 5 eggs, milk, cream, 2 tablespoons sugar, vanilla, nutmeg, and salt in a large bowl and whisk until smooth. Pour half the egg mixture over the bread and set remaining mixture aside.
Combine goat cheese, cream cheese, butter, remaining egg and sugar in the bowl of a stand mixer and beat on medium-high until smooth and fluffy. Drop half the cheese mixture over the bread in large spoonfuls then gently spread out with the back of the spoon. Top with half the relish.
Arrange remaining bread in an even layer, then top with remaining egg mixture, cheese mixture and relish. Swirl the cheese and jam with a butter knife to create a marbled design. (At this point you can cover the bread pudding and refrigerate overnight, if desired).
Bake for about 50 minutes in the middle of the oven, or until pudding is puffed and firmly set. Set aside to cool slightly. The bread pudding can be served warm, room temperature, or cold.