Cheddar and Veggie Bread Pudding
Transform your breakfast or brunch table with this savory Cheddar and Veggie Bread Pudding, a comforting dish that marries golden cubes of day-old bread with a medley of vibrant vegetables and rich, melty sharp cheddar cheese. Perfectly seasoned and baked to golden perfection, this recipe combines sautéed broccoli, red bell pepper, and onion for a burst of fresh flavor, all soaked in a creamy custard made from eggs, whole milk, and a touch of heavy cream. Ideal for feeding a crowd, this easy-to-make casserole is prepped in just 20 minutes and baked to fluffy, cheesy goodness in under an hour. Whether you’re hosting a weekend brunch or craving a hearty vegetarian dinner, this savory bread pudding is the perfect balance of rustic charm and satisfying flavor.
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Recipe Information
Ingredients
- 6 cups day-old bread (such as sourdough or baguette)
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup broccoli florets, chopped
- 1 large red bell pepper, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 large eggs
- 2 cups whole milk
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter, for greasing the dish
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter and set aside.
Cut the day-old bread into 1-inch cubes and place them in a large bowl.
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 2-3 minutes until it begins to soften.
Add the chopped broccoli, red bell pepper, and minced garlic to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender. Remove from heat and let cool slightly.
In a medium-sized bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper to create the custard mixture.
Add the sautéed vegetables to the bread cubes in the large bowl and toss to combine evenly.
Stir in the shredded cheddar cheese, reserving a small handful for topping later.
Pour the custard mixture over the bread and vegetables. Gently toss until the bread absorbs most of the liquid.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the reserved cheddar cheese on top.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking uncovered for an additional 15-20 minutes, or until the top is golden brown and the custard is set.
Allow the bread pudding to cool for 5-10 minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 9.8 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 565 mg | 43% | |
| Iron | 9.8 mg | 55% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
