Maple Sweetened Mixed Berry Goat Cheese Bread Pudding

8 servings
1 hr prep time
1 hr 50 min total time

This Mixed Berry Goat Cheese Bread Pudding is made by layering buttery broiche bread with a custard sweetened with maple syrup, seasonal berries, and goat cheese. A scrumptious breakfast bread pudding that will surely impress.


For the custard

1 loaf Brioche Bread, cut into 1-inch cubes

6 large eggs

2 large egg yolks

2 cups half and half

1 cup whole milk

3/4 cup maple syrup

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

For the bread pudding

1 tablespoon butter, for greasing the casserole dish

2 cups mixed berries, fresh or frozen

8 oz Vermont Creamery Classic Goat Cheese crumbled

1 tablespoon cane sugar, optional

1/4 cup Vermont Creamery Crème Fraîche for topping (optional)


  • STEP 1

    Pre-heat the oven to 350º.

  • STEP 2

    Spread the cubed Brioche on a large baking sheet and bake for 8-10 minutes, making sure to flip the bread halfway through to make sure they are evenly toasted. Take it out and let it cool on the counter for 10 minutes. Turn the oven off.

  • STEP 3

    Whisk together the eggs, egg yolks, half and half, milk, maple syrup, vanilla extract, cinnamon, and salt in a bowl until totally combined.

  • STEP 4

    Transfer the now-cooled Brioche cubes into the bowl and press gently to make sure that the bread is completely submerged into the liquid. Let it sit for 30 minutes, 15 minutes into it, turn the oven back to 350º.

  • STEP 5

    To make the bread pudding, grease the bottom of a casserole dish thoroughly with butter. Add in half of the soaked Brioche and sprinkle it with half of the berries and half of the goat cheese. Repeat the same process with the rest of the bread, berries, and goat cheese. If preferred, sprinkle it with a tablespoon of cane sugar.

  • STEP 6

    Bake 45-50 minutes or until the top of the bread pudding is golden brown. Let it cool for 45 minutes to an hour or until it is fully set.

  • STEP 7

    When ready to serve, scoop some to a bowl and top it off with creme fraiche and seasonal berries (or any other fruit you like).

Foolproof Living 

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Foolproof Living 

Aysegul Sanford is the author and photographer behind the food blog, Foolproof Living. She resides in Atlanta, GA with her husband. Originally from Turkey, she incorporates her mother's cooking techniques and recipes in her daily cooking and makes it a priority to use fresh and local ingredients that are in season. Her motto in life is "if you can read then you can cook." To learn more about Aysegul, visit her blog, Foolproof Living.