Best 10 Savory Goat Cheese And Tomato Bread Pudding Recipes

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Discover the delightful fusion of flavors in our savory goat cheese and tomato bread pudding recipe. This dish is a unique blend of sweet and savory, with a soft and tender bread pudding base infused with tangy goat cheese, juicy tomatoes, and a blend of herbs and spices. Whether you're looking for a satisfying breakfast, brunch, or even dinner, this easy-to-follow recipe will guide you through the process of creating this delectable dish that is sure to impress your taste buds and become a favorite among family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO AND GOAT CHEESE TARTS



Tomato and Goat Cheese Tarts image

Provided by Ina Garten

Categories     appetizer

Time 55m

Yield 4 individual tarts

Number Of Ingredients 11

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into four 1/4-inch-thick slices
3 tablespoons julienned basil leaves

Steps:

  • Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
  • Preheat the oven to 425 degrees F.
  • Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
  • Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
  • Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
  • Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

SAVORY BREAD PUDDING WITH BROCCOLI AND GOAT CHEESE



Savory Bread Pudding With Broccoli and Goat Cheese image

For this comforting gratin, broccoli is briefly steamed and seasoned with garlic and thyme before being tossed with the bread, eggs, goat cheese and milk. You can include tomatoes if you can still find good ones.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h45m

Yield Serves 6

Number Of Ingredients 10

5 to 6 ounces stale baguette or whole wheat country bread, crusts removed, cut into 3/4-inch slices if it isn't too hard to cut (see note)
1 1/2 cups milk (low-fat or regular)
2 large garlic cloves, 1 cut in half, 1 minced
1/2 pound broccoli crowns
1 tablespoon extra virgin olive oil
2 teaspoons fresh thyme or 1 teaspoon dried
4 ounces goat cheese, crumbled (about 1 cup)
4 large eggs
Salt and freshly ground pepper to taste
1 pound ripe, firm tomatoes, sliced (optional)

Steps:

  • Rub the bread slices, front and back, with the cut clove of garlic. Cut into cubes. Place in a bowl and toss with 1 cup of the milk and let sit while you prepare the other ingredients. Note: If the bread is too hard to cut safely, place the whole chunk in a bowl with 1 cup of the milk. Refrigerate for 1 hour or longer, turning the bread in the milk every once in a while. Remove the bowl with the soaked bread from the refrigerator. Break up the bread with your hands. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns into a mush.
  • In a large bowl, beat together the eggs and goat cheese. Beat in the milk. Add salt to taste (about 1/2 teaspoon), a few twists of pepper and the bread, along with any milk remaining in the bowl in which you soaked the bread. Stir well to combine. Let sit for 15 to 30 minutes.
  • Meanwhile, heat the oven to 350 degrees. Rub the sides of a 2-quart baking dish or gratin with the cut side of a garlic clove. Oil or butter the dish. Mince any remaining garlic from the halves you used to rub the bread and the dish. Break up the broccoli crowns into florets and steam for 4 minutes. Remove from the heat, drain and cut the florets into 1/2-inch slices, or chop coarsely.
  • Heat 1 tablespoon of the olive oil over medium heat in a large skillet and add the minced garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in 1 teaspoon of the thyme, the broccoli, and salt and freshly ground pepper to taste. Stir together for a minute, until the broccoli is nicely seasoned, and remove from the heat. Stir into the bread mixture.
  • Scrape the bread mixture into the baking dish. If including tomatoes, scrape in half the bread mixture and layer half the tomatoes on top. Spread the remaining bread mixture over the tomatoes and top with the remaining tomatoes. Season the tomatoes with salt and pepper, sprinkle with the remaining thyme and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake 50 minutes, until puffed, set and lightly browned. Remove from the oven and serve hot or warm.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 449 milligrams, Sugar 5 grams, TransFat 0 grams

SARAH'S SAVOURY BREAD AND CHEESE PUDDING



Sarah's Savoury Bread and Cheese Pudding image

A savory pudding made with sliced white bread, eggs, Cheddar and Parmesan cheeses, and anything else you may want to chuck in!! This is a very nice light dish. Ideal as an evening meal, or even a breakfast with a difference! Optional: Add grilled chopped bacon, mushrooms, ham, tomato, or anything else you can think of!

Provided by Sarah Jayne Davies

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 2

Number Of Ingredients 6

4 slices white bread
2 slices Cheddar cheese
2 eggs, beaten
⅛ cup milk
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
  • Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
  • Bake for 20 minutes or until golden brown, checking frequently.

Nutrition Facts : Calories 380.3 calories, Carbohydrate 27.3 g, Cholesterol 228 mg, Fat 19.9 g, Fiber 1.2 g, Protein 22.5 g, SaturatedFat 10.2 g, Sodium 783.9 mg, Sugar 3.5 g

SAVORY TOMATO BREAD PUDDING



Savory Tomato Bread Pudding image

This savory bread pudding is great for parties or simply any occasion.

Provided by SCHROTH

Categories     Side Dish     Casseroles

Time 45m

Yield 10

Number Of Ingredients 10

¼ cup raisins
¼ cup white Zinfandel wine
3 tablespoons brown sugar
2 (14.5 ounce) cans diced tomatoes, drained
1 teaspoon Worcestershire sauce
3 tablespoons chopped fresh basil leaves
1 pinch cayenne pepper
¼ cup butter
1 (1 pound) loaf day-old bread, cubed
1 cup shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish, or one of similar size.
  • In a small saucepan, combine the raisins, wine, brown sugar, tomatoes, Worcestershire sauce, basil and cayenne pepper. Simmer over medium-low heat for 10 minutes.
  • In a large skillet, melt butter. Toss the bread cubes in the butter to coat, then toss with Monterey Jack cheese, and transfer to the prepared baking dish. Pour the tomato mixture over the bread.
  • Bake for 25 to 30 minutes in the preheated oven, or until the top is nicely toasted.

Nutrition Facts : Calories 253.1 calories, Carbohydrate 33.2 g, Cholesterol 22.3 mg, Fat 9.5 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 5.4 g, Sodium 537.4 mg, Sugar 10.5 g

GOAT CHEESE BREAD PUDDING



Goat Cheese Bread Pudding image

A savory bread pudding, a very different take from the usual dessert. You can use any cheese you like; goat cheese works especially well because it's soft and sharp. You can use any bread you like, too, the staler the better. Serve alongside a meat dish with plenty of pan juices or gravy - pot roast is ideal - so the pudding can soak up all the goodness. Adapted from a post by Caroline Russock at Serious Eats; she adapted the recipe from _Dishing Up Vermont_ by Tracey Madeiros. http://bit.ly/92Xpz

Provided by DrGaellon

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups whole milk
5 eggs
1 1/2 tablespoons finely chopped fresh rosemary
salt
fresh ground black pepper
1 lb ciabatta, cut into 1/2-inch cubes
1 cup crumbled fresh goat cheese (4 to 6 ounces)

Steps:

  • Preheat oven to 350°F Lightly grease a 13x9x2 baking dish.
  • Whisk together milk, eggs, rosemary and salt and pepper to taste.
  • Place bread in a bowl. Sprinkle with cheese. Drizzle over egg mixture and toss to be sure all of the bread is coated with egg. Let stand 5-10 minutes to soften.
  • Pack mixture into prepared pan. Bake 20-35 minutes, until golden brown and springy to touch. Allow to cool briefly before serving.

Nutrition Facts : Calories 83, Fat 5.1, SaturatedFat 2.1, Cholesterol 138.3, Sodium 68.2, Carbohydrate 3.1, Sugar 3.5, Protein 5.9

GOAT CHEESE BREAD PUDDING



Goat Cheese Bread Pudding image

Provided by Tracey Medeiros

Categories     Milk/Cream     Egg     Side     Bake     Vegetarian     Quick & Easy     Goat Cheese     Fall     Atlanta     Georgia     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6-8 servings

Number Of Ingredients 6

2 cups whole milk
5 farm-fresh eggs
1 1/2 tablespoons fresh, finely chopped rosemary
Salt and freshly ground black pepper
1 loaf of ciabatta bread, cut into 1/2-inch cubes
1 cup crumbled fresh goat cheese (4-6 ounces)

Steps:

  • Preheat oven to 350°F. Lightly grease a 9- by 9-inch or 11- by 7-inch baking dish. Set aside.
  • Whisk together the milk, eggs, rosemary, and salt and pepper to taste in a medium bowl.
  • Place bread cubes in another medium bowl. Sprinkle with the cheese and drizzle with the milk mixture, making sure to coat all the bread cubes well. Allow the bread cubes to soak for 5 to 10 minutes, until bread is moist.
  • Pour bread mixture into the prepared dish and bake in the oven for 20 to 35 minutes, until the top is golden brown and gives resistance to the touch, or a toothpick inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before serving.

GOAT CHEESE AND PROSCIUTTO SAVORY BREAD PUDDING



Goat Cheese and Prosciutto Savory Bread Pudding image

A wonderful, savory bread pudding. I have subbed the mushrooms for roasted butternut squash and the chevre with whole milk ricotta with tasty results.

Provided by Raquel Grinnell

Categories     Breakfast

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 13

3 cups bread, cubed
4 large eggs
1 egg yolk
1 cup heavy cream
1/2 cup whole milk
6 ounces chevre cheese, finely crumbled
3 ounces prosciutto, diced
1 teaspoon fresh thyme
2 shallots, minced
4 cremini mushrooms, sliced
1/4 cup pine nuts, toasted
fresh ground black pepper
1/4 cup parmesan cheese, freshly grated (or gruyere)

Steps:

  • Toast bread cubes in 350 degree oven for 10 minutes or so, stirring halfway through. Leave oven on at 350.
  • In a bowl, mix together eggs, yolk, milk, and cream until thoroughly blended.
  • In another bowl, toss together bread cubes, prosciutto, shallot, mushrooms, pine nuts, thyme, and pepper.
  • Spray or lightly butter a 9x9 square baking pan and pour in the bread mixture, pat to distribute evenly. Crumble the chevre over all and mix in slightly with hands.
  • Pour egg mixture over bread cubes. Sprinkle with shredded cheese such as parmesan or gruyere, for a golden crust.
  • Bake in a 350 degree oven for 30-40 minutes, or it springs back when you poke it in the middle. Alternately, when a thermometer inserted into center reads above 145 degrees it is done.

Nutrition Facts : Calories 648.1, Fat 50.2, SaturatedFat 26.7, Cholesterol 351.2, Sodium 598.6, Carbohydrate 25.7, Fiber 1.3, Sugar 5, Protein 25.2

TOMATO, SAUSAGE & CHEDDAR BREAD PUDDING



Tomato, Sausage & Cheddar Bread Pudding image

This savory dish is the perfect excuse to have bread pudding as the main meal, not merely afterward as dessert. - Holly Jones, Kennesaw, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

3 cups shredded sharp cheddar cheese
1 can (28 ounces) diced tomatoes, drained
1 pound bulk Italian sausage, cooked and crumbled
4 green onions, thinly sliced
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/4 cup packed brown sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
3 cups cubed French bread
6 large eggs
1-1/2 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 430 calories, Fat 32g fat (18g saturated fat), Cholesterol 206mg cholesterol, Sodium 822mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.

SAVORY TOMATO BREAD PUDDINGS



Savory Tomato Bread Puddings image

Categories     Tomato     Side     Bake     Vegetarian     Summer     Gourmet     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 6

a 14 1/2-ounce can stewed tomatoes including liquid
1 1/2 tablespoons packed dark brown sugar
1 teaspoon Worcestershire sauce
a pinch cayenne
2 tablespoons unsalted butter, melted
4 slices (each about 3/8 inch thick) homemade-style white bread, crusts discarded, cut into 3/4-inch squares

Steps:

  • Preheat oven to 400°F.
  • In a small saucepan simmer tomatoes, brown sugar, Worcestershire sauce, and cayenne, stirring, 5 minutes.
  • In a bowl drizzle butter over bread squares and toss to coat. Divide bread squares between two 1-cup soufflé dishes or custard cups and top each serving with half of tomato mixture.
  • Bake tomato puddings in middle of oven 20 minutes.

SAVORY BREAD PUDDING WITH TOMATOES AND HERBS



Savory Bread Pudding with Tomatoes and Herbs image

Stale baguettes and country breads give me a welcome excuse to make savory Italian bread puddings, called stratas. You can add different vegetables in season, such as sautéed mushrooms or greens to the mix.

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 11

1/2 pound stale bread, sliced about 1/2 inch thick (see note below)
1 large garlic clove, cut in half, green shoots removed
2 ounces Gruyère cheese, grated (1/2 cup)
1 ounce Parmesan cheese, grated (1/4 cup)
1 pound firm, ripe tomatoes, sliced
Salt and freshly ground pepper
2 teaspoons fresh thyme leaves
2 teaspoons chopped fresh rosemary
4 large eggs
1/2 teaspoon salt
2 cups low-fat milk

Steps:

  • Preheat the oven to 350ºF. Oil or butter a 2-quart baking dish or gratin. If the bread is soft, toast it lightly and rub all the slices, front and back, with the cut clove of garlic. If it's stale, just rub with garlic Mince what garlic remains. Combine the two cheeses in a small bowl.
  • Layer half of the bread slices in the baking dish. Top with half the tomato slices. Sprinkle the tomato slices with salt, pepper, and half the thyme, rosemary, and remaining garlic. Top with half the cheese. Repeat the layers.
  • Beat together the eggs and milk. Add 1/2 teaspoon salt and a few twists of the pepper mill, and pour over the bread and tomato layers. Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 572 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

  • For a richer flavor, use full-fat goat cheese.
  • Use a variety of tomatoes, such as cherry tomatoes, Roma tomatoes, and heirloom tomatoes.
  • If you don't have fresh herbs, you can use dried herbs.
  • To make the bread pudding ahead of time, assemble it and bake it according to the recipe. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it in a 350°F oven until warmed through.
  • Serve the bread pudding with a green salad or roasted vegetables.

Conclusion:

Savory Goat Cheese and Tomato Bread Pudding is a delicious and easy-to-make dish that is perfect for any occasion. It is made with simple ingredients that you probably already have on hand and can be tailored to your own taste preferences. So next time you're looking for a new and exciting way to use up leftover bread, give this recipe a try!

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