Broccoli Cheddar Pudding
A custard like blend of milk and eggs holds this broccoli and cheddar cheese casserole together. The eggs and some milk bind the ingredients together and cheese gives it amazing flavor.
A custard-like blend of milk and eggs holds this broccoli and cheese casserole together. The recipe is simple and satisfying. Add this broccoli casserole to your holiday dinner menu.
Recipe Variations
- Replace the cheddar cheese with another melty cheese. Try Gruyère, fontina, or a combination of sharp cheddar and Parmesan cheese.
- Diced red bell pepper can add festive color to the broccoli casserole.
- Add crispy crumbled bacon or diced cooked pancetta for a salty, smoky flavor.
- Add a crunchy topping of buttered breadcrumbs or crackers.
- A dash of nutmeg or paprika, or a bit of fresh thyme or rosemary can add complex flavor.
- Add a dash of hot sauce or mustard to the custard mixture for a hint of tanginess.
Broccoli Cheddar Pudding
Cheddar cheese and broccoli team up in this flavorful savory pudding. It’s easy enough for an everyday meal and special enough for a holiday dinner.
Ingredients
- 2 packages frozen broccoli, about 20 ounces total
- 1 1/2 cups shredded sharp Cheddar cheese
- 3 large eggs
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- paprika
Instructions
- Butter a shallow 1 1/2-quart casserole.
- Cook broccoli in a small amount of boiling salted water until just tender.
- Drain the broccoli and put in a buttered shallow baking dish. Add the shredded cheese and toss to blend.
- In a bowl, whisk the eggs with the milk, salt, and pepper. Pour the mixture over the broccoli and cheese.
- Place the baking dish in a larger pan. Fill the larger pan with about 1/2 inch of hot water.
- Bake for 40 to 45 minutes, or until firm. Sprinkle with paprika.
Notes
How To Store and Reheat Leftovers
- Store leftover broccoli pudding in an airtight container in the fridge and enjoy it within 3 to 4 days.
- To reheat, transfer it to a baking dish and cover with foil. Heat in a 350 F oven until hot, about 12 to 16 minutes.
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