Cranberry Pear Goat Cheese Bread Pudding
Tasty enough to add to your weekly breakfast meal prep, but fancy enough to serve for Saturday night dinner-party dessert, these company-worthy individual bread puddings are warm and cozy and scream winter! The addition of tangy goat cheese takes these sweet treats to the next level, and if you’re dairy-free, no worries, there are a number of cashew cheeses on the market that would be delicious stand-ins! To top it off, the decadent syrup isn’t just winter-wonderful, it also has a nourishing omega burst thanks to the flax oil!
No matter how you slice ‘em, pears make a luscious addition to any dish. Full of fibre and vitamin C, these immunity-boosting superstars are great for long, cold winters! Chop them into big chunks for a rush of pear flavour, or slice them finely and let them melt into the mix.
- 6 eggs
- ¾ c milk of choice
- splash vanilla
- 1 loaf 12-grain bread, cubed
- 3 large ripe Bosc pears, chopped
- 2-3 handfuls of dried cranberries
- 140 g goat cheese, crumbled
For the Syrup:
- 2 ½ Tbsp maple syrup
- 2 ½ Tbsp chia seeds
- ⅓ c flax oil
- Add cranberries to a bowl and cover with boiling water. Allow to steep for 10-15 minutes, or until plump and soft. Strain and discard water. Set aside until ready to use.
- Preheat oven to 375°F. Line 8 ramekins with parchment paper, or grease with coconut oil.
- In a large bowl, whisk together eggs, milk, and vanilla. Add in bread cubes, toss to coat.
- Gently fold in pear, cranberries, and goat cheese.
- Pour mixture into prepared ramekins and bake for 25-30 minutes. Remove from oven and cool for 5 minutes before serving.
- To make the syrup, simply combine ingredients and drizzle away!
Tip: Since flax oil must be served fresh, you can divide the syrup ingredients to make as much or as little as you’d like! For enough syrup for one serving of bread pudding, mix 1 tsp maple syrup, 1 tsp chia seeds, and 2 tsp flax oil.