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You'll want to eat the whole skillet.

Savory Bread Pudding with Blackberries, Onions and Goat Cheese


  • 2 sourdough baguettes, day old and stale

  • 1 tablespoon unsalted butter

  • 1 tablespoon extra virgin olive oil

  • 1 large yellow onion, halved and thinly sliced

  • Salt and pepper, to taste

  • 5 large eggs, preferably organic

  • 3 cups heavy cream

  • 2 tablespoon fresh rosemary, chopped

  • 4 ounces goat cheese, crumbled

  • 1 1/2 cups blackberries

  • Honey, for drizzling


  1. Preheat oven to 350°F.

  2. Bring a medium size skillet up to heat over medium high. Add in the butter and EVOO. Once melted add in the onions and reduce heat to medium low. Season with salt and pepper. Cook the onions until they are golden brown and caramelized. Remove from heat.

  3. In a bowl whisk together the eggs, heavy cream, rosemary and a pinch of salt and pepper.

  4. Slice the baguettes into 1/2 inch rounds. If they still feel a little soft you can quickly toast them in the oven to dry them out. Shingle them in an even layer in a heavy bottomed round skillet or baking dish.

  5. To assemble, wedge the blackberries in between the bread slices making sure they are evenly dispersed. Next sprinkle the caramelized onions over the bread. Carefully pour the cream and egg mixture over everything. Finish by crumbling the goat cheese on top, pushing down into some of the cracks.

  6. Let sit for 10 minutes before baking. Bake for 35-40 minutes or until golden brown and the middle is set.

 Savory Bread Pudding with Blackberries, Onions and Goat Cheese




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Today, I'm making a twist on a classic bread pudding. Blackberries, rosemary, and goat cheese, I'll show you how to make it. I'm gonna start by caramelizing my onion. To the pan, about a tablespoon of butter and a tablespoon of extra virgin olive oil, and I do them both because I want the flavor of the butter, but it has a tendency to burn, so if I add a little oil it helps prevent it from burning so much. This is a low and slow process caramelizing onions, it's best to start it at the beginning of your recipe. Kind of just let them do their magic while you cook. I'll season them with a little salt and pepper as well. Okay, while those cook, I'm gonna slice up my bread. I have two sourdough baguettes, and I'm gonna slice them about half an inch thick, and this recipe is great with stale or two day old stale bread, and if you cut up your bread and it feels a little soft you can pop it in the oven at 200 or 250 for a couple minutes. You just want it to be dry, that way it absorbs the liquid, and doesn't get to soggy so it holds up. Depending on your skillet, I'm using a larger skillet, if you only have like half a baguette left do it in a small little skillet, and just adjust all of the measurements. I'll add some rosemary, I have a couple sprigs. I like the rosemary with the blackberries, it's savory, woodsy, and the blackberries are a little tart and sweet. Give this a fine mince. Now, it's time to make the filling of it. I'm gonna put this rosemary directly into the bowl that I'm mixing everything in. To the bowl, I'm gonna add five eggs, three cups of heavy cream, and a good amount of salt and pepper because, once again, this is gonna season the entire dish. Let's whisk it up. My onions are ready, I'm gonna remove them from the skillet. Look how beautiful and caramelized they are. I have my custard ready, my bread, my onions. Good start, so you shingle them in the pan, they kinda stand up on their own, they're not perfect rounds. And it's okay if you have some gaps, because you're gonna go back through and put blackberries in them, in the gaps. Okay, so now that I have that ready, I am going to grab my blackberries and tuck them into the little holes, the little empty holes, and you kinda want to alternate so there's blackberries sporadically placed. And next, the caramelized onions. You just want to kinda sprinkle them over the top, and now the custard. Carefully, evenly, pour it over everything. The stale bread will just soak all of this up. It's so good. And to finish it off, some goat cheese. I'm just gonna crumble up and place in the other little nooks and crannies. I'm gonna let this sit for 10 to 15 minutes so the bread absorbs the custard, and then I'm gonna put it in a 350 degree preheated oven for 30 to 35 minutes. So, it's been about 10 minutes, it's fully absorbed, I'm gonna put it in the oven, carefully. Oh, whoo, so pretty. You can see the caramelized onions, and the blackberries, the goat cheese. It's not done yet, I'm gonna drizzle a little honey over everything. A little more sweetness. And then, some fresh rosemary, I'm just gonna pick off some of the sprigs, put it on top. And there you go, a great way to use a stale bread, make my rosemary, blackberry, and goat cheese savory bread pudding.