Faux Cheesecake Blackcurrant Bread Pudding

Are you ready to come pick some blackcurrants? You’re going to want your very own homemade blackcurrant jam for this Faux Cheesecake Blackcurrant Bread Pudding so why don’t you join me for a trip to Paradis des Fruits in Dunham to stock up on fresh berries? Blackcurrant jam is tart and tangy —  not even remotely sweet. It has the runny texture of syrup with tiny, intact softened berries. The rich, deep purple colour is positively regal.

Faux Cheesecake Blackcurrant Bread Pudding

Faux Cheesecake Blackcurrant Bread Pudding

  • 1 c homemade blackcurrant jam, at room temperature
  • 3/4 challah, cubed (12 slices)
  • 8 oz soft goat cheese
  • 4 large eggs
  • 2 c milk  
  • 1 t cinnamon
  • 1/4 – 1/3 c brown or coconut sugar  
  • 1-2 c berries

Optional Toppings

  • maple syrup
  • fresh berries

Place half the bread in bottom of a lightly greased 13 x 9-inch baking dish. Top with tiny dollops of cheese, then drizzle with jam. If you are using store-bought jam, heat it in a small pot, over medium,  for a minute or two so it’s easy to drizzle. Sprinkle on remaining bread cubes.

In a medium-sized bowl, mix eggs, milk and cinnamon. Pour over bread mixture. Press down gently with the back of a fork. Sprinkle with sugar. Cover tightly, and chill for 8 – 24 hours.

Bring dish to room temperature before baking.

Preheat oven to 350F. Bake, covered, 25 minutes. Uncover, sprinkle with a heaping cup of berries, then a tablespoon of sugar and bake 10 minutes or until golden brown and bubbling. Serve with toppings. Perfect for a buffet brunch. Serve with a spatula or a large spoon. Serves 12 – 15. 

Faux Cheesecake Blackcurrant Bread Pudding Print Ready Recipe

Faux Cheesecake Blackcurrant Bread Pudding

Final notes:

Faux Cheesecake Blackcurrant Bread Pudding 

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