Spinach-and-Broccoli Breakfast Bread Pudding Recipe

The slow-cooker does all the work for this light and cheesy bread pudding. Prep the ingredients the night before and assemble in the next day. Don't skimp on the cheese topping. Allow 3 hours for cooking. Serve for brunch or serve it for dinner with a salad. Serves about 10. 

1 (10-oz.) package fresh baby spinach
Vegetable Cooking Spray
1 pound loaf Cuban bread, cut into 1-inch cubes
1 (10-oz.) package frozen broccoli florets, thawed
1/4 cup chopped fresh chives
1 cup freshly grated Parmesan cheese
1 (12-oz.) can evaporated milk
1 cup milk
12 large eggs
3 tablespoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon ground red pepper
2 cups (8-oz.) shredded sharp Cheddar cheese

Place spinach and 1 Tbsp. water in a large microwave-safe bowl. Cover with plastic wrap. Microwave at HIGH for 1 minute and let stand, covered, until spinach is wilted. Drain well and chop.

Lightly grease a 6-qt. slow cooker with cooking spray. Layer half of bread and all spinach, broccoli, and chives in slow cooker. Sprinkle with Parmesan cheese. Top with remaining bread cubes, pressing down gently to fit.

Whisk together evaporated milk and next 5 ingredients until frothy. Pour evenly over bread. Top with shredded cheese. Cover and cook on Low for 3 to 4 hours or until set. Remove lid, and cook 10 minutes.




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