We're predisposed to adore recipes that offer innovative and delectable ways to use up any leftover ingredients. But even with that in mind, this incredible recipe for Parmesan bread pudding casserole with bacon and broccoli manages to knock us off our feet, and then some! The delightful casserole utilizes white bread (slightly stale works even better than fresh) and elevates it to create a dish that you can proudly serve at a dinner party.
With the sumptuous combination of tender broccoli, garlic, crispy bacon and grated Parmesan cheese, this is one dinner that truly keeps on giving! For a seasonal twist, you can substitute the broccoli for halved Brussels sprouts, following the directions as listed, although broccoli is ideal for sopping up the creamy flavors of the dish as it cooks.
Parmesan bread pudding casserole with bacon and broccoli
1 hour, 5 minutes
10 ounces white bread (fresh or slightly stale), cut into cubes
2 cups roughly chopped broccoli florets
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon red chili flakes
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper
1 1/2 cups milk
3/4 cup grated Parmesan cheese, divided
6 slices of bacon, cooked until crispy, then roughly chopped
Preheat oven to 350 degrees Fahrenheit. Heat the olive oil over medium heat and add the garlic, red pepper flakes, broccoli, 1/2 teaspoon of salt and pepper. Cook until the broccoli softens, about 5 to 8 minutes. Remove from heat.
Place the bread cubes into the bottom of a 1- or 2-quart casserole dish. Spread the broccoli mixture on top.
In a small bowl, whisk eggs, milk, 1/2 cup Parmesan cheese and the remaining salt. Blend well. Pour over the bread and broccoli and toss everything together until well mixed.
Sprinkle the remaining 1/4 cup of Parmesan cheese and the bacon over the top. Bake for 50 minutes, or until the bread pudding is set in the center.
Pro tip: For a fancy version of this dish, fry up some pancetta until crispy and add it with some crumbled Gorgonzola cheese over the top along with the bacon.