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...

View full recipe at SpringPad


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