Breakfast Broccoli Bread Pudding

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.