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I have made this with fontina cheese also and think any cheese would be good.  Goat cheese pairs wonderfully with Coeur d'Alene Cellars Viognier.  Also good with 20 ounces of halved small oysters in bread layer and parmesan cheese.  Don't forget the scallions.

1 (1-pound) loaf firm white bread, cut in 1-inch cubes
cooking spray
1 cup (4 ounces) crumbled goat cheese, divided
2 cups milk
1 cup low-fat cottage cheese

1/2 teaspoon salt
1/4 teaspoon pepper
3 large eggs
3 large egg whites
1/4 cup sliced green onions

Arrange bread in a 13 by 9-inch dish coated with cooking spray.

Combine 1/2 cup goat cheese and next 6 ingredients (through egg whites) in a medium bowl, stirring well with a whisk.  Pour milk mixture over bread; top with remaining 1/2 cup goat cheese.  Cover saran wrap.  Refrigerate for 8 hours or overnight.

Remove bread pudding from refrigerator; let stand at room temperature 30 minutes.  Uncover and bake at 350 degrees for 40 to 50 minutes or until set and golden brown.  Sprinkle with onions.  6 servings.   

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