I love sweet and tangy and tart flavour combinations. And sweet and savory.  This is one of those recipes that tastes super gourmet…definitely not something you’d expect to be eating on a weekday for breakfast all week, but that’s what I’ve been doing!

I love making baked french toast/bread pudding because it’s so easy to make a big batch and eat it all week.  Baking in portion sized ramekins helps make sure you’ve got breakfast for the week…otherwise you might find yourself going back for seconds…and then your pre-made breakfast for the week will be gone before you know it.  And it would have been good, really good, but still, gone.  I made these on Sunday and we got a 4 days of breakfast between the two of us, and a couple muffin-size snack ones as well!

I’m no stranger to this flavour combination.  Like pear and goat cheese?  There was this amazing pie.  Really, I could eat this every day, but then I’d have nothing to blog about. There’s also caramelized banana, blackberry and goat cheese oatmeal.  Because you can add goat cheese to anything.

Now it’s time to brag about this recipe, from a awesomely healthy standpoint.  We’ve got a good source of B vitamins, protein and choline from the eggs.  We’re using a super grainy bread, one that’s as unrefined as possible.  The blackberries pack a nice antioxidant punch, and pears are a good source of fiber and phytonutrients, incluting quercetin, which is helpful for allergies.

If you use my omega 3 syrup, then you’re getting super anti-inflammatory omega 3’s!

Oh, and did you notice there’s no refined sugar?  That’s always nice. I’m not sure if you’d have any boxed cereals in your cupboard, but you can happily swap them out for this gourmet breakfast!  Now it’s recipe time.

Blackberry Pear Goat Cheese Bread Pudding
Recipe type: Breakfast, brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 6 eggs
  • ¾ cup milk (I used almond)
  • splash vanilla
  • 1 loaf 12 grain braed, cubed
  • 3 large bosc pears (I was worried mine weren't ripe enough, but they were just fine)
  • 140g goat cheese
  • 8 ramekins and some parchment paper...extra muffin tins if needed
  • SYRUP: Here's your ratio for all syrup. I made this little mixture each day.
  • 1t maple syrup: 2t flax oil: 1t whole chia seeds
  1. Whisk together eggs, milk and vanilla.
  2. Preheat oven to 375
  3. Cube bread, and mix in your egg mixture.
  4. Cut your pears into chunks. You can make whatever shape you like. The smaller you cut them, the more they'll melt and easily mix into the bread mixture. I cut mine thinly across the pear, but then in 1" pieces for each slice so I'd get some nice big pear bites.
  5. Fold in pear and blackberry pieces, and crumbled goat cheese.
  6. Line you ramekins with parchment, or grease with a high heat safe oil like coconut oil, and fill each with mixture.
  7. Bake 25-30 mins.
  8. Cool 5 mins before serving.
  9. Mix together syrup ingredients, and multiply as necessary depending on how many servings you're serving at once. You definitely need to make this syrup fresh, because your flax oil must be kept in the freezer.
A little more about the flax oil: while you can definitely use any maple syrup for this recipe…or skip it completely, for a slightly more savory, yet still flavourful dish, this is a nice syrup addition to your breakfast topping rotation.  Flax oil and chia seeds are my favorite way of making sure I get some omega 3’s into my body.  1 serving of flax oil contains 5g of omega 3’s, and 1.5g of omega 6. Unless you’re eating lots of herring, you might want to add this to your diet.  North Americans are typically deficient in this nutrient.

Omega 3’s can help with so many things in your body, from arthritis, to any pain or swelling, allergies, you name it.  They are important for your cell membranes.  Good cell membranes ensure you can absorb all your other nutrients, and that your cells can communicate.  Cell communication is important to keep everything doing what it needs to in your body.  I’m trying to take a couple teaspoons of flax oil daily.  The taste is very mild and you can add it to anything, as long as it’s not hot.  The catch is you must keep it in the freezer, otherwise the shelf life is very short.   You can find it in the refrigerated section of the grocery or health food store.

Here they are, all sittin’ pretty, perfect for a classy brunch, or every day.

Lauren Breuer

Author Lauren Breuer

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