Cheddar Broccoli Bread Pudding
|Vegetable oil||2 Tablespoon|
|Yellow onion||1 Medium, finely chopped|
|Mushrooms||8 Ounce, thinly sliced|
|Fresh broccoli florets/One 10 ounce package frozen broccoli florets, unthawed||2 Cup (32 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Whole wheat bread slices||8 , crusts removed and each slice halved|
|Shredded sharp cheddar cheese||8 Ounce (2 Cups)|
|Whole milk/Evaporated skim milk||1 Cup (16 tbs)|
|Canned chopped green chilies||4 Ounce (1 Can)|
Preheat the oven to 375° F.
Heat the oil in a 9-inch skillet over moderate heat for 1 minute.
Add the onion and saute for 2 to 3 minutes or until slightly soft.
Add the mushrooms and saute, stirring, for 2 to 3 minutes.
Add the broccoli, salt, and pepper, cover, and cook for 2 minutes.
Line a greased 13" x 9" x 2" baking dish with half the bread, top with half the broccoli mixture, and sprinkle with half the cheese.
Combine the eggs, milk, and chilies in a medium-size bowl, pour into the baking dish, then layer in the remaining bread, broccoli mixture, and cheese.
Cover with foil and bake for 15 minutes.
Uncover and bake 10 to 15 minutes more or until puffed and set like custard.