Individual Goat Cheese and Rosemary Bread Puddings Recipe

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Individual Goat Cheese and Rosemary Bread Puddings
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Ingredients:

Directions:

  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 batches until mostly coarse crumbs (there will be some fine crumbs). In a bowl toss together bread crumbs, goat cheese, and rosemary leaves.
  3. In a large bowl whisk together eggs, cream, milk, and salt and pepper to taste and stir in bread crumb mixture until combined well. Divide mixture evenly among ramekins. Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake puddings in middle of oven until puffed and golden, about 35 minutes. Transfer ramekins to a rack and cool puddings 10 minutes (puddings will sink as they cool). Serve puddings warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 274.77 Kcal (1150 kJ)
Calories from fat 178.71 Kcal
% Daily Value*
Total Fat 19.86g 31%
Cholesterol 119.95mg 40%
Sodium 229.08mg 10%
Potassium 85.35mg 2%
Total Carbs 11.48g 4%
Sugars 2.72g 11%
Dietary Fiber 0.61g 2%
Protein 13.49g 27%
Vitamin C 0.3mg 0%
Iron 1.1mg 6%
Calcium 312.6mg 31%
Amount Per 100 g
Calories 262.66 Kcal (1100 kJ)
Calories from fat 170.83 Kcal
% Daily Value*
Total Fat 18.98g 31%
Cholesterol 114.66mg 40%
Sodium 218.98mg 10%
Potassium 81.59mg 2%
Total Carbs 10.98g 4%
Sugars 2.6g 11%
Dietary Fiber 0.58g 2%
Protein 12.89g 27%
Vitamin C 0.3mg 0%
Iron 1.1mg 6%
Calcium 298.9mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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