Individual Goat Cheese and Rosemary Bread Puddings
- ½ cup milk
- 1 cup heavy cream
- 2 large eggs
- 1 tablespoon fresh rosemary leaves
- 6 ounces aged goat cheese (such as Coach Farm)
- about ¼ pound country-style bread with crust
1. Preheat oven to 350°F and butter six 1/2-cup ramekins. 2. Discard crust from bread and tear enough bread into large pieces to measure 2 1/2 cups. Cut away rind from goat cheese, discarding it, and crumble cheese into 1/4-inch pieces. Mince rosemary leaves. In a food processor pulse bread in 2...