Broccoli Bread Pudding
Active Time: 30 minutes • Total Time: 65 minutes
Yields: 8 Servings
- 4 cup stale French bread
- 1 1/2 pounds Earthbound Farm Organic Broccoli
- 2 tablespoons butter
- 4-6 cloves garlic, minced
- 1 3/4 cups grated Emmanthaler cheese
- 3 eggs
- 2 cups half & half
- 1 teaspoon salt
- Freshly ground black pepper
- 1 pinch ground nutmeg
- 1 cup diced yellow onion
Savory bread puddings are great to keep in your cooking repertoire because they serve a dual function as both vegetable and starch. Just about any vegetable will work in this recipe, as long as you make sure it’s cooked before combining it with the bread cubes, custard and cheese. This combo of broccoli and Swiss Emmanthaler cheese is delicious, sure to garner fans whenever you serve it.
Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter the sides and bottom of a 9×12-inch baking dish and arrange the bread cubes in a single layer. Set aside.
Meanwhile, heat the butter in a skillet over medium heat and add the onion. Cook, stirring frequently, until the onion is soft, about 6 minutes. Add the garlic and cook for another 2 minutes. Remove the skillet from the heat and gently stir in the broccoli. Spread the mixture atop the bread cubes, then sprinkle the cheese evenly over the mixture.
Whisk the eggs in a medium-size bowl, then add the half and half and keep whisking to combine thoroughly. Whisk in the salt, pepper and nutmeg. Pour the egg custard over the vegetable-bread mixture; press the mixture down with a spatula to ensure the liquid is well distributed. Bake until the pudding is puffed and golden, about 45 minutes. Cut into squares and serve hot.
Yields about 8 servings