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.
This savory broccoli cheddar pudding is soft, comforting, and full of rich cheese flavor. The lightly custardy base wraps around the tender broccoli, creating a side dish that feels both homey and elegant. It’s simple to prepare yet delivers impressive results.
Whether you serve it with roasted meats, ham, or a holiday spread, this pudding fits right in. The cheese melts throughout baking, creating a creamy, satisfying dish that pairs well with nearly any main course.
What You’ll Like About This Recipe
Comforting texture. The custard base makes the broccoli tender and creamy.
Easy preparation. Simple ingredients come together quickly.
Cheesy flavor. Sharp cheddar melts into every bite.
Holiday-friendly. A great make-ahead side for special meals.
Ingredient Notes
- Frozen broccoli – Thawed and cooked until just tender; easy and consistent for this recipe.
- Sharp Cheddar cheese – Provides bold flavor that stands out in the custard.
- Eggs – Create the pudding structure as they bake.
- Milk – Adds creaminess to the custard mixture.
- Salt and pepper – Simple seasonings that enhance the cheese and broccoli.
- Paprika – Adds a mild flavor and a pretty finish on top.
Steps to Make Broccoli Cheddar Pudding
- Cook the broccoli until just tender, then drain well.
- Add the broccoli to a buttered casserole dish and toss with the cheese.
- Whisk the eggs, milk, salt, and pepper until smooth.
- Pour the custard mixture over the broccoli and cheese.
- Place the dish in a water bath and bake until the pudding is firm.
Tips
- Drain thoroughly. Excess water in the broccoli can dilute the custard.
- Use sharp Cheddar. Stronger cheese flavor holds up well in the pudding.
- Check for doneness. The center should be set but not dry.
Recipe Variations
- Broccoli cauliflower blend. Use half broccoli and half cauliflower for a milder flavor and added texture.
- Add sautéed onions. Onions or shallots bring sweetness and depth to the custard.
- Use different cheeses. Gruyère, Swiss, or white Cheddar all melt beautifully and offer unique flavor profiles.
- Make it spicy. Add a pinch of cayenne or a small amount of chopped jalapeño to the custard.
Serving Suggestions
- Serve with roast chicken, turkey, or pork.
- Add it to a holiday table as a comforting vegetable side.
- Pair with baked ham.
- Choose a simple green salad to balance the richness.
How to Store
Refrigerate: Store leftovers in a covered container for up to 3 days.
Reheat: Warm gently in a 300°F oven or in the microwave at low power until heated through.
Freeze: Not recommended, as the custard texture becomes watery when thawed.
Refresh: Add a sprinkle of cheese or paprika before serving to brighten flavor and appearance.
Broccoli Cheddar Pudding
Ingredients
- 1 1/2 pounds broccoli, frozen or fresh
- 1 1/2 cups shredded 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
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Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
