- 4 cups stale French bread, cut into 1/4-inch cubes
- 1-1/2 pounds broccoli crowns, separated into florets (small stalks included)
- 2 tablespoons butter
- 1 cup diced yellow onion
- 1 tablespoon minced fresh garlic
- 1-3/4 cups (6 ounces) grated Swiss cheese
- 3 large eggs
- 2 cups half-and-half
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- Pinch of ground nutmeg
Position a rack in the lower third of the oven and preheat to 350ºF. Butter the sides and bottom of a 9×12-inch baking dish and arrange the bread cubes in a single layer. Set aside.
Steam the broccoli until it’s just tender. When cool, roughly chop the broccoli and set it aside.
Meanwhile, heat the butter in a skillet over medium heat and add the onion. Cook, stirring frequently, until the onion is soft, about 6 minutes. Add the garlic and cook for another 2 minutes. Remove the skillet from the heat and gently stir in the broccoli. Spread the mixture atop the bread cubes, then sprinkle the cheese evenly over the mixture.
Whisk the eggs in a medium-size bowl, then add the half and half and keep whisking to combine thoroughly. Whisk in the salt, pepper, and nutmeg. Pour the custard over the vegetable-bread mixture; press the mixture down with a spatula to ensure the custard is well distributed. Bake until the pudding is puffed and golden, about 45 minutes. Cut into squares and serve hot.
This is a recipe from our friend Scott, The Culinary Dude who teaches awesome kids cooking classes in; Los Angeles, Pasadena, Encino, Los Altos, San Mateo, Sacramento, Napa, Healdsburg, Sonoma, Sausalito and San Francisco. For more information email Scott Davis or visit www.TheCulinaryDude.com or on Facebook at The Culinary Dude on Tour for more details.