Recipe Background
Broccoli Bread Bake is a savory bread pudding just perfect for breakfast, brunch, or any other morning festivity! The tender bread is held together by a savory, creamy custard and every slice is loaded with sharp and melty cheese, fresh spinach, and of course, earthy broccoli. It's the kind of dish made for morning get-togethers the world over, so let Broccoli Bread Bake give you a good morning!
Broccoli Bread Bake is a savory bread pudding just perfect for breakfast, brunch, or any other morning festivity! The tender bread is held together by a savory, creamy custard and every slice is loaded with sharp and melty cheese, fresh spinach, and of course, earthy broccoli. It's the kind of dish made for morning get-togethers the world over, so let Broccoli Bread Bake give you a good morning!
Ingredients
- 1 (10-ounce) package fresh baby spinach
- 1 tablespoon water
- 1 (16-ounce) loaf Cuban-style bread cut into 1-inch cubes
- 1 (10-ounce) package frozen broccoli florets thawed
- 1/4 cup fresh chives chopped
- 1 cup parmesan cheese freshly grated
- 1 (12-ounce) can evaporated milk
- 1 cup milk
- 12 large eggs
- 3 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 2 cups sharp cheddar cheese shredded
Directions
- In a large, microwave-safe bowl, add the spinach and the water.
- Cover the bowl with wax paper and microwave on high power for 1 minute.
- Let the bowl stand, covered, until the spinach is wilted.
- Drain the spinach well, then roughly chop the spinach.
- Lightly coat a 6-quart slow cooker with cooking spray.
- Layer 1/2 of the bread pieces, the spinach, the broccoli, and the chives in the slow cooker in that order.
- Sprinkle with the parmesan cheese.
- Add the remaining bread pieces in a single layer to the slow cooker, pressing down gently to fit.
- In a bowl, add the evaporated milk, the milk, the eggs, the Dijon mustard, the salt, and the red pepper and whisk until it is frothy.
- Pour the milk mixture evenly over the bread mixture in the slow cooker.
- Top the custard mixture with the shredded cheese.
- Cover the slow cooker and cook on low until it is set, about 3-4 hours.
- Carefully remove the lid of the slow cooker and allow the bake to cook for 10 minutes.
- Serve hot.
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