Search
by Ingredient

Breakfast Broccoli Bread Pudding

StarStarStarHalf starEmpty star

Your rating

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 servings

Prep

20 min

Cook

80 min

Ready

hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
Camera
4 medium yellow onion
chopped, or 2 large
Camera
4 ½ cups broccoli florets
Camera
1 teaspoon basil
dried
* Camera
¼ cup water
Camera
8 slices whole wheat bread
halved diagonally
* Camera
2 ounces swiss cheese
shredded
Camera
½ cup Parmesan cheese
Camera
5 large eggs
lightly beaten
Camera
1 cup milk, skim
or low-fat
2 tablespoons dijon mustard
Camera
teaspoon black pepper
ground
Camera

Ingredients

Amount Measure Ingredient Features
15 ml olive oil
Camera
4 medium yellow onion
chopped, or 2 large
Camera
1.1 l broccoli florets
Camera
5 ml basil
dried
* Camera
59 ml water
Camera
8 slices whole wheat bread
halved diagonally
* Camera
57.8 ml/g swiss cheese
shredded
Camera
118 ml Parmesan cheese
Camera
5 large eggs
lightly beaten
Camera
237 ml milk, skim
or low-fat
3E+1 ml dijon mustard
Camera
0.6 ml black pepper
ground
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 358g (12.6 oz)
Amount per Serving
Calories 28648% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 283mg 94%
Sodium 438mg 18%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 41g
Vitamin A 56% Vitamin C 139%
Calcium 37% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe