Mixed Berry Goat Cheese Bread Pudding Recipe

Buttery brioche bread layered with custard sweetened with maple syrup, seasonal berries, and goat cheese. A scrumptious breakfast bread pudding that will surely impress.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 1

Cook Time 50

Total Time 1 50

Servings servings

Calories 466kcal

Author Aysegul Sanford

Ingredients

For the custard:

1 loaf Brioche 16.7 oz. of Brioche bread, cut into 1-inch cubes
6 large eggs
2 large egg yolks
2 cups half and half
1 cup whole milk
¾ cup maple syrup*
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
¼ teaspoon salt

For the bread pudding:

1 tablespoon butter for greasing the casserole dish
2 cups mixed berries fresh or frozen
1 (8 oz.) Vermont Creamery Goat cheese, crumbled
1 tablespoon cane sugar optional
¼ cup Vermont Creamery crème fraiche for topping (optional)

Instructions

Pre-heat the oven to 350 degrees.
Spread the cubed Brioche on a large baking sheet and bake for 8-10 minutes, making sure to flip the bread halfway through to make sure they are evenly toasted. Take it out and let it cool on the counter for 10 minutes. Turn the oven off.
Whisk together the eggs, egg yolks, half and half, milk, maple syrup, vanilla extract, cinnamon, and salt in a bowl until totally combined.
Transfer the now-cooled Brioche cubes into the bowl and press gently to make sure that the bread is completely submerged into the liquid. Let it sit for 30 minutes. 15 minutes into it, turn the oven back on to 350 degrees.

To make the bread pudding:

Grease the bottom of a casserole dish thoroughly with butter.
Add in half of the soaked Brioche and sprinkle it with half of the berries and half of the goat cheese.
Repeat the same process with the rest of the bread, berries, and goat cheese.
If preferred, sprinkle it with a tablespoon of cane sugar.
Bake 45-50 minutes or until the top of the bread pudding is golden brown. Let it cool for 45 minutes to an hour or until it is fully set.
When ready to serve, scoop some to a bowl and top it off with crème fraiche and seasonal berries (or any other fruit you like).

Notes

* In the recipe above, I used 3/4 cup of maple syrup, but in the past I made this with 1/2 cup as well and it was still very good. If you want to decrease the amount of sugar you use, especially if you are using summer berries when they are the sweetest, feel free to lessen the amount of maple syrup you use.
*As long as it is kept in an airtight container in the fridge, this berry goat cheese pudding keeps fresh up to 2 days. You can warm it up in your microwave or even serve cold.

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