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Picture of Cook the Book: Goat Cheese Bread Pudding
british brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2044 kcal 102 %
  • Fat 84 g 129 %
  • Saturated 39 g 197 %
  • Carbs 210 g 70 %
  • Fiber 17 g 67 %
  • Protein 110 g 220 %
  • Cholesterol 914 mg 305 %
  • Sodium 2983 mg 124 %
  • Calcium 1375 mg 137 %
  • Magnesium 263 mg 63 %
  • Potassium 1585 mg 34 %
  • Iron 21 mg 116 %
  • Zinc 10 mg 90 %
  • Phosphorus 1701 mg 243 %
  • Vitamin A 981 µg 109 %
  • Vitamin C 1 mg 1 %
  • Thiamin (B1) 2 mg 166 %
  • Riboflavin (B2) 3 mg 256 %
  • Niacin (B3) 23 mg 142 %
  • Vitamin B6 1 mg 103 %
  • Folate equivalent (total) 526 µg 132 %
  • Vitamin B12 4 µg 182 %
  • Vitamin D 11 µg 75 %
  • Vitamin E 4 mg 24 %
  • Vitamin K 30 µg 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cook the Book: Goat Cheese Bread Pudding

Ingredients

  • 2 cups whole milk
  • 5 farm-fresh eggs
  • 1 1/2 tablespoons fresh, finely chopped rosemary
  • Salt and freshly ground black pepper
  • 1 loaf of ciabatta bread, cut into 1/2-inch cubes
  • 1 cup crumbled fresh goat cheese (4 to 6 ounces)

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