Goat Cheese Bread Pudding
Ingredients
- 10 slices white or wheat bread (remove crust, cut bread into ½-inch dice and toast in oven until golden brown)
- 2 whole eggs
- ⅓ cup heavy cream
- ¼ teaspoon chopped garlic
- ¼ teaspoon fresh cracked pepper
- ¼ teaspoon fresh chopped thyme
- 4 shiitake mushrooms (sliced and sautéed until tender)
- 3 ounces crumbled Crow’s Dairy or other local goat cheese (divided)
Instructions
- Prep bread and let cool. Combine eggs, cream, garlic, black pepper and thyme and whisk until well combined. Lightly fold in bread, mushrooms and 2 ounces of the goat cheese with a rubber spatula. Let mixture sit for 3–4 minutes, until all liquids are absorbed by the bread and it softens. Evenly divide the mix into fourths, place in a lightly greased muffin tin and bake at 350° for 10–14 minutes or until golden brown. Unmold to serve and garnish with remaining goat cheese.
Notes
Recipe compliments of Chef Michael Cairns at the Omni Scottsdale at Montelucia.
