Broccoli Cheddar Bread Pudding
Broccoli Cheddar Bread Pudding
Ingredients
For the Bread Pudding
- 6 cups stale bread, cubed into 1-inch pieces (sourdough or challah recommended)
- 3 cups broccoli florets, steamed until tender-crisp and chopped
- 2 cups sharp cheddar cheese, shredded
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon nutmeg, freshly grated
- 1 tablespoon unsalted butter, for greasing dish
Instructions
- 1
Preheat your oven to 375°F. Grease a 9x13 inch baking dish generously with unsalted butter.
⏱️ 5 min•🌡️ 375
- 2
If not already prepared, steam the broccoli florets until they are tender-crisp, about 3-5 minutes. Once cooled slightly, chop them into small, bite-sized pieces.
⏱️ 10 min
- 3
In a large mixing bowl, whisk together the large eggs, whole milk, heavy cream, Dijon mustard, garlic powder, onion powder, kosher salt, freshly ground black pepper, and freshly grated nutmeg until the mixture is well combined and smooth.
⏱️ 5 min
- 4
Add the cubed stale bread, chopped steamed broccoli, and shredded sharp cheddar cheese to the egg mixture. Gently toss everything together with a spatula or your hands, ensuring all the bread cubes are coated with the custard.
⏱️ 5 min
- 5
Pour the entire mixture into the prepared baking dish. Press down gently on the bread with the back of a spoon or spatula to ensure most of the bread is submerged in the liquid. Let the bread pudding stand at room temperature for 15-20 minutes to allow the bread to fully soak up the custard.
⏱️ 20 min
- 6
Bake for 35-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely cover the dish with aluminum foil for the remainder of the baking time.
⏱️ 40 min•🌡️ 375
- 7
Remove the bread pudding from the oven and let it rest for 5-10 minutes before serving. This allows it to set properly and makes for easier serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Cheddar Bread Pudding
Ingredients
For the Bread Pudding
- 6 cups stale bread, cubed into 1-inch pieces (sourdough or challah recommended)
- 3 cups broccoli florets, steamed until tender-crisp and chopped
- 2 cups sharp cheddar cheese, shredded
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon nutmeg, freshly grated
- 1 tablespoon unsalted butter, for greasing dish
Instructions
- 1
Preheat your oven to 375°F. Grease a 9x13 inch baking dish generously with unsalted butter.
⏱️ 5 min•🌡️ 375 - 2
If not already prepared, steam the broccoli florets until they are tender-crisp, about 3-5 minutes. Once cooled slightly, chop them into small, bite-sized pieces.
⏱️ 10 min - 3
In a large mixing bowl, whisk together the large eggs, whole milk, heavy cream, Dijon mustard, garlic powder, onion powder, kosher salt, freshly ground black pepper, and freshly grated nutmeg until the mixture is well combined and smooth.
⏱️ 5 min - 4
Add the cubed stale bread, chopped steamed broccoli, and shredded sharp cheddar cheese to the egg mixture. Gently toss everything together with a spatula or your hands, ensuring all the bread cubes are coated with the custard.
⏱️ 5 min - 5
Pour the entire mixture into the prepared baking dish. Press down gently on the bread with the back of a spoon or spatula to ensure most of the bread is submerged in the liquid. Let the bread pudding stand at room temperature for 15-20 minutes to allow the bread to fully soak up the custard.
⏱️ 20 min - 6
Bake for 35-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely cover the dish with aluminum foil for the remainder of the baking time.
⏱️ 40 min•🌡️ 375 - 7
Remove the bread pudding from the oven and let it rest for 5-10 minutes before serving. This allows it to set properly and makes for easier serving.
⏱️ 10 min