Creamy goat cheese and sun-dried tomatoes come together in these personal size bread puddings. Perfect as an appetizer or even a fun addtition to a brunch. Feel free to experiment with your favorite cheese or add-ins in this flexible recipe.
Ready In: 50 mins
Prep: 20 mins.
Cook: 30 mins
Yields: 16 Servings
- 1/2 baguette (cut into 1/2 inch cubes)
- 2 shallots (minced)
- 12 whole sundried tomatoes (in oil, chopped)
- 4 oz goat cheese (gently crumbled)
- 1 T olive oil
- 4 eggs
- 2 c Stonyfield Organic Milk
- 3/4 t salt 1/4 t pepper
Set cubed bread out on a pan or plate to dry a little while you prepare everything else.
Preheat oven to 350°.
Heat the olive oil over medium heat in a skillet. Sauté shallots for 1-2 minutes, then add chopped sun-dried tomatoes. Continue to sauté for another 3-4 minutes. Set aside.
In a mixing bowl beat eggs and then add in milk. Mix to combine. Add shallot and tomato mixture to the egg mixture, then the salt and pepper. Mix to combine.
Prepare a muffin tin with liners or grease the tin with olive oil or other oil or butter. Add some of the cubed bread to each tin; enough to just go to the top of the cup. You may not need all your bread, that's okay. Then add some crumbled goat cheese to each one. The amount of goat cheese you add can be to your liking. Then, carefully, with a spoon take the bowl of egg mixture and spoon the mixture equally over each bread pudding. Make sure you get some shallots and sun-dried tomatoes in each one. The egg mixture will come up about 1/2 to 2/3 of the way up the sides of each cup. Sprinkle the top of each with some parmesan cheese to your liking.
Bake at 350° for 25-30 min or until set, and just starting to brown on top.