Peach & Honey Goat Cheese Bread Pudding

1 tbsp District Spice Hand in the Cookie Jar blend
3 eggs
2 cups half & half
1/2 cup granulated sugar
12 slices from day-old baguette bread, cubed (can use croissants or brioche)
1 tsp vanilla extract
1 large ripe peach
4-6 oz. honey goat cheese (if unavailable, use 4-6 oz plain goat cheese with 2 tbsp honey)

  1. Preheat oven to 325F.  Leave goat cheese in fridge (cold goat cheese is easier to crumble).
  2. Dice peach and toss lightly with 1 tbsp sugar, set aside.
  3. Line a lightly buttered small loaf pan with bread cubes
  4. Whisk together Hand in the Cookie Jar blend, eggs, half & half, remaining sugar, and vanilla extract.
  5. Pour over bread cubes, and allow to sit at room temperature for one hour, allowing the bread to soak up the mixture.
  6. Pour peach mixture over bread.
  7. Remove honey goat cheese from fridge, and crumble over the top to taste (if using plain goat cheese and honey, crumble goat cheese over top and drizzle honey).
  8. Bake at 325F for 45 minutes, or until dish is golden brown and bubbling to indicate the custard has set.
  9. Serve hot or chill to serve sold.  Pairs well with cream fraiche or caramel sauce over the top.

bread pudding
Peach & honey goat cheese bread pudding

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s