Triple Berry Bread Pudding with Fresh Chevre & Whipped Lemon Ricotta
It's almost time for September Owner Appreciation Days! We have an absolutely amazing deal for local Prairie Fruits Farm fresh chevre cheese, and we decided to put it in a sweet, soft bread pudding. The goat cheese is paired with Wyman's Mixed Berries, (also on sale!) and a delicious brioche bread. The result is a decadent, melt-in-your-mouth dessert perfect for that next dinner party. Shop during September OADs and save $7.50 on ingredients for the recipe! The following items are all on sale during Owner Days:
- Allison Centennial Farm eggs (local)
- Miller's Country Crafts honey (regional)
- Prairie Fruits Farm fresh chevre (local)
- Wyman's Triple Berry Blend
Ingredients
Bread Pudding
Brioche bread, cut into cubes
1 loaf
Allison Centennial Farm eggs
6
Allison Centennial Farm egg yolks
2
Half & half
2 cups
Whole milk
1 cup
Miller's Country Crafts honey
3/4 cup
Vanilla extract
2 teaspoons
Ground cinnamon
1/4 teaspoon
Salt
1/4 teaspoon
Unsalted butter, softened
1 tablespoon
Wyman's Triple Berry Blend
3 cups
Prairie Fruits Farm fresh chevre
6 ounces
Whipped Lemon Ricotta
Ricotta cheese
10 ounces
Sugar
3 tablespoons
Lemon juice
2 teaspoon
Vanilla extract
1 teaspoon
Prep time: 10 minutes
Cook time: 2 hours 45 minutes (includes cooling time)
Servings: 8
Calories per serving: 654
- Preheat oven to 350 degrees F.
- Spread the brioche pieces on a large baking sheet and bake for 10 minutes, flipping halfway through. Remove and let cool for 10 minutes.
- In a large bowl, add the eggs and egg yolks and whisk well. Add half and half, milk, honey, vanilla extract, cinnamon, and salt and whisk until totally combined.
- Add the brioche to the bowl and press down until the bread is completely submerged in the liquid. Let sit for 30 minutes.
- Grease the bottom of a large casserole dish with butter.
- Add half the brioche mixture, then top with 2 cups of mixed berries and crumble in half the goat cheese. Repeat with the remaining brioche, 1 cup of berries, and the remaining goat cheese.
- Bake for 45 minutes until the bread pudding is golden brown. Let it cool for 45 minutes to 1 hour.
- While the bread pudding is cooling, add the ricotta, sugar, lemon juice, and vanilla extract to a food processor. Blend on high for 2 minutes, stopping halfway through to scrape down the edges with a spatula.
- Cut the bread pudding into 8 squares and top with whipped ricotta.