I’ve been DYING to share this savory goat cheese and honey bread pudding (with a hint of spice!) with you. It’s a totally unique recipe and the ingredients work SO well together. It can be made ahead of time so you can just pop it in the oven, and it’s perfect for brunch, lunch, or even dinner.
My savory bread pudding doesn’t require a ton of ingredients, and it’s reaaaally easy to make.
Savory bread pudding?
When you think of bread pudding, the classic dessert with cream, sugar, and all that good stuff might come to mind.
While this is a bread and egg mixture, it’s savory instead of sweet. While it’s different than the bread pudding you’re used to eating for dessert, I assure you, savory bread pudding is just as delicious!
I was debating between calling it baked French toast or bread pudding. As you can see, I landed on bread pudding. When you mix the honey and goat cheese in, it “mashes” the bread a bit making it more of a bread pudding texture than the more defined pieces in French toast.
But whatever you call it, it’s freaking delicious!
The first time I ever made this, I almost thought it was a fluke that it taste so good. It seemed like a bit of a random mixture, but the goat cheese/honey/red pepper flake combo really can’t be beat!
I’m very proud of this creation, and you knowwwww your girl loves her goat cheese!
Yet again, this is a recipe that allows you to experiment a little bit with ingredient amounts.
For example, I use just shy of 1 tsp. of red pepper flakes, but if you don’t like spice, you can forgo it all together, or use less. I recommend still adding some red pepper flakes because they add an excellent dimension to the recipe!
For this dish, I also use about 3.5 oz of crumbled goat cheese, but it’s okay if you use a little more or less, depending on how you like it.
I think this would be an awesome dish to serve for Christmas morning brunch, but like I said, it’s versatile so you can eat it any damn time of day (or year!)
You’ll find this recipe is super easy to follow. There’s nothing intricate about it!
Start by cubing a loaf of white bread. You’ll want it to be at LEAST a day old so it doesn’t get soggy.
In another bowl, you’ll beat your eggs. Then you’ll add your milk and seasonings and mix it well.
You’ll pour the milk/egg mixture over the bread cubes and gently toss.
Then, you’ll add your crumbled goat cheese and liquid honey and gently stir again (don’t worry about the bread getting broken up or smushed — it’ll still taste great!).
You’ll pour this bread/egg mixture into a greased casserole dish, and cover it up. Pop it in the fridge for at least an hour, or up to over night.
When you’re ready to serve it, take it out of the fridge. Let it warm up on the counter while your oven preheats to 350F.
Bake it for 30 minutes, uncovered. Then you’ll cover it with tin foil and bake for another 10-15 minutes until it’s slightly brown on top and “set.” Then you serve it and fall in love!
It’s filling on its own, but it also pairs well with some vegan sausage on the side.
Feel free to top it with more honey or even syrup, but you’ll probably find it doesn’t need anything added.
Store it in the fridge for up to 3 days, and reheat it in the microwave as needed!
Savory Goat Cheese & Honey Bread Pudding
- 4 cups white bread at least a day old, cubed (about 225 g)
- 4 eggs
- 1 cup milk
- 3 to 4 oz goat cheese* crumbled
- ⅓ cup liquid honey
- 1 tsp dried parsley flakes
- ½ to 1 tsp red pepper flakes**
- ½ tsp onion powder
- salt and pepper to taste
- Grease a 1.5 quart casserole dish with butter. Be generous with the butter, because bread puddings/baked French toasts dishes STICK!
- Put your 4 cups of cubed white bread into a large bowl.In a separate mixing bowl, beat your eggs. Add the milk and seasonings to your eggs and mix. Pour the egg/milk mixture onto the bread, and GENTLY toss.
- Now add your crumbled goat cheese and 1/3 cup of honey to the bread mixture, and gently stir until it’s combined. ***
- Pour into your greased casserole dish, and cover. Refrigerate overnight, OR for at least one hour.
- When you’re ready to cook it, remove it from the fridge while your oven heats to 350F.Once your oven is ready, cook uncovered for 30 minutes. Add tinfoil and cook for another 10-15 minutes. Once it looks “set” and lightly brown but not burned, it’s ready. Serve hot!
I can’t WAIT to hear what you think of it!
Hope you love it!
xo – C