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Hiro Sone's first attempt to make stuffing (using only bread, onion, celery and stock) evolved into his first recipe for bread pudding. Since then he's expanded his bread pudding repertoire, and this rich, tangy version, packed with goat cheese and scallions, is a highlight. Delicious, Quick Side Dishes

March 2005


Credit: © Maura McEvoy

Recipe Summary

1 hr 30 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400°. Spread the bread cubes on a baking sheet and toast in the oven for 10 minutes, or until golden.

  • In a large skillet, melt the butter over moderately high heat. Add the scallions and garlic and cook, stirring until the scallions are crisp-tender, about 3 minutes. Season with salt and pepper.

  • In a large bowl, whisk the eggs with the heavy cream and sour cream. Gently fold in the bread cubes, scallions, basil and half of the goat cheese. Season with salt and pepper. Let stand until all of the liquid has been absorbed, about 30 minutes.

  • Transfer the bread pudding to a 12-by-8-by-2-inch baking dish. Sprinkle the remaining goat cheese on top. Set the baking dish in a roasting pan and add enough hot water to the pan to reach halfway up the side of the baking dish. Bake for 40 minutes, or until the pudding is set and the top is golden brown. Serve hot or warm.

Make Ahead

The unbaked bread pudding can be refrigerated overnight. Bring to room temperature before baking.