Breakfast Broccoli Bread Pudding
Make this light yet delicious savoury bread pudding before you go to bed. Then put it in the oven when you get up next day. You breakfast will be ready while you are enjoying your morning coffee.
Yield
4 servingsPrep
20 minCook
80 minReady
1¾ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 4 | medium |
yellow onion
chopped, or 2 large |
|
| 4 ½ | cups |
broccoli florets
|
|
| 1 | teaspoon |
basil
dried |
*
|
| ¼ | cup |
water
|
|
| 8 | slices |
whole wheat bread
halved diagonally |
*
|
| 2 | ounces |
swiss cheese
shredded |
|
| ½ | cup |
Parmesan cheese
|
|
| 5 | large |
eggs
lightly beaten |
|
| 1 | cup |
milk, skim
or low-fat |
|
| 2 | tablespoons |
dijon mustard
|
|
| ⅛ | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 4 | medium |
yellow onion
chopped, or 2 large |
|
| 1.1 | l |
broccoli florets
|
|
| 5 | ml |
basil
dried |
*
|
| 59 | ml |
water
|
|
| 8 | slices |
whole wheat bread
halved diagonally |
*
|
| 57.8 | ml/g |
swiss cheese
shredded |
|
| 118 | ml |
Parmesan cheese
|
|
| 5 | large |
eggs
lightly beaten |
|
| 237 | ml |
milk, skim
or low-fat |
|
| 3E+1 | ml |
dijon mustard
|
|
| 0.6 | ml |
black pepper
ground |
|
Directions
Heat the olive oil in a medium nonstick skillet over medium heat.
Add the onion; cook, stirring occasionally, until the onion browns, about 8 minutes.
Add the broccoli and basil.
Cook, stirring, until bright green, about 2 minutes.
Pour in the water and cook until water is evaporated, 2 minutes longer. Remove from the heat.
Coat an 3 to 4-quart baking dish with cooking spray or brush with olive oil, and place half bread in the bottom.
Arrange the broccoli mixture over the bread in a single layer, then sprinkle with Swiss and Parmesan cheeses.
Place the remaining bread in the dish to cover the cheese.
In a medium bowl, whisk together the eggs, egg whites, milk, mustard, and pepper until well combined.
Pour the mixture evenly over the bread.
Press the bread to absorb the milk-egg mixture.
Cover and refrigerate for at least a couple of hours or overnight.
Preheat the oven to 350ºF. Uncover the pudding.
Bake for about 60 minutes, or until puffed, golden, and a paring knife inserted into the center comes out clean.
Let rest for 10 minutes before serving.
Cut into squares and serve warm.
