from Wayne Boatwright

I've made this one from Cooking Light a couple of times (I
used full fat
milk and creamed cottage cheese). Also, if you do a search
for "'savory
bread puding' cheese", you'll get a lot of interesting hits.
To separate
it from a "stuffing" category, make sure it has a custard
base of sorts.

Savory Bread Pudding with Goat Cheese

This dish is best assembled the night before.

1 (1-pound) loaf firm white bread, cut into 1-inch cubes
(about 12 cups)
Cooking spray
1 cup (4 ounces) crumbled goat cheese, divided
2 cups fat-free milk
1 cup 1% low-fat cottage cheese
1/4 teaspoon freshly ground black pepper
3 large eggs
3 large egg whites
1/4 cup sliced green onions

Arrange bread in a 13 x 9-inch baking dish coated with
cooking spray.

Combine 1/2 cup goat cheese and next 5 ingredients (through
egg whites) in
a medium bowl, stirring well with a whisk. Pour milk mixture
over bread;
top with remaining 1/2 cup goat cheese. Cover with foil
coated with cooking
spray. Refrigerate for 8 hours or overnight.

Preheat oven to 350°.

Remove bread pudding from refrigerator; let stand at room
temperature 30
minutes. Uncover and bake at 350° for 40 minutes or until
set and golden
brown. Sprinkle with onions.

Yield: 6 servings (serving size: 1 [4-inch] square)