Raspberry and Goat Cheese Bread Pudding

Adapted from O Magazine



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)


  1. Heat oven to 325°F. Lightly grease a 9 x 13-inch baking dish. Arrange half the bread in the dish.
  2. 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.
  3. 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.
  4. 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).
  5. 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.