|Prep time||1 hour|
|Cooking time||30 minutes|
|Total time||1 hour, 30 minutes|
This moist bread pudding gets its richness from a combination of fresh goat cheese, organic half and half, cream and eggs. It is sweetened with grade B maple syrup and dried, tart cherries, so it is not cloying, like many other holiday desserts.
Preheat an oven to 375F. Spread the challah on a rimmed baking sheet and toast until golden brown and crispy, about 10 to 15 minutes; cool completely.
Grease a 9-inch pie plate with the butter.
In a large bowl, combine the cream, half and half, eggs and goat cheese and whisk until smooth; add the maple syrup, honey and salt. Add the cooled challah, cherries and almonds to the custard and toss gently to coat the bread evenly.
Fill the pie plate with the bread mixture and bake until the top is golden brown and crispy in spots and the custard is just set, about 25 to 30 minutes. Drizzle each serving with more cream and maple syrup.