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Cheddar Broccoli Bread Pudding

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Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Whole wheat bread slices 8 , crusts removed and each slice halved
  Shredded sharp cheddar cheese 8 Ounce (2 Cups)
  Eggs 3 Large
  Whole milk/Evaporated skim milk 1 Cup (16 tbs)
  Canned chopped green chilies 4 Ounce (1 Can)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Cheese

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