Raspberry and Goat Cheese Bread Pudding

February 11, 2013

Love is in the air people. That’s right, V-day is coming up and be prepared to be prepared. At least with a rich and wonderful dessert that fits all Valentine’s Day criteria except being heart-shaped although if you have a heart-shaped baking dish that will do the trick.

I heart Valentine’s Day, I know there are many of you who do not. But I rejoice in all the pink and red and chocolate. Although I do not craft under any circumstances Valentine’s Day makes me wish I did….kinda.

But what I lack in crafting I make up for in baking and this bread pudding is guaranteed to make anyone fall in love with you—except my husband, because he can’t eat dairy and doesn’t like bread pudding, so don’t make it for him. But any other sane person who loves sometimes soft, sometimes chewy chunks of bread soaked in heavenly cream interlaced with dollops of sweetened goat cheese and raspberry jam would absolutely go nuts if you made this for them.

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

Raspberry and Goat Cheese Bread Pudding

Adapted from O Magazine

Yield: 10-12 1x

Scale

Ingredients

1 loaf (about 1 1/2 pounds) day-old bread, Baguette or French bread is best, 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 raspberry jam or preserves

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 jam.
Arrange remaining bread in an even layer, then top with remaining egg mixture, cheese mixture and jam. 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.