Lake Norman Magazine

November 16, 2012

A holiday dessert

Try this Pomegranate Blueberry Goat Cheese Bread Pudding for your guests.

Pomegranate Blueberry Goat Cheese Bread Pudding

1 each-French bread-cut 9 to 10 cups-cut into bite size pieces
1 cup pecans, chopped
1 pint blueberries
5 ounces goat cheese, crumbled
Custard 4 each-eggs, large
1 1/4 cup dark brown sugar
1 teaspoon almond extract
1 tablespoon orange zest
2 tablespoons pomegranate, molasses or concentrate
4 tablespoons unsalted butter, melted and cooled slightly
4 cups heavy cream Sauce: (optional) 3/4 stick unsalted butter, 6 tablespoons
1/4 cup dark brown sugar
3 tablespoons pomegranate, molasses or concentrate Directions 1. Preheat oven to 300 degrees with rack in center of oven. 2. Lightly butter or spray a 9 x 13 baking dish and place it into a roasting pan that is larger than baking dish. 3. In a sauce pan, heat heavy cream to warm through over low heat. 4. In a mixing bowl combine eggs, sugar, almond extract, orange zest, pomegranate and melted butter until well incorporated. 5. Slowly, while stirring add warm cream a little at a time until all has been incorporated. 6. Place bread cubes in baking dish, scatter pecans, blueberries and goat cheese over top. 7. Pour custard over bread cubes and gently press bread into custard to help soak up custard. 8. Let stand for at least 30 minutes. 9. With baking dish in roasting pan, carefully pour in hot water until half way up the sides of baking dish. 10. Place in oven and bake for one hour. 11. While pudding is baking, melt butter over medium high heat. 12. Add sugar, pomegranate molasses, whisk to combine and cook until slightly thicken. 13. Lower heat to lowest setting and keep warm. 14. To check for doneness, press gently on pudding. 15. If custard rising to top let it bake a little longer until all of the custard is set. 16. Remove from oven and from water bath. 17. Let cool slightly before serving and serve with warm pomegranate sauce drizzled over top.

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