When I was a boy, I was obsessed with the blocks of grocery brand broccoli spears Mama would buy to have on hand in the freezer. I wanted to know how they got the stalks to fit and freeze perfectly into the block-like packages. This bread pudding is my ode to those broccoli blocks from my childhood – I say “LONG LIVE THE BROCCOLI BLOCK!” This dish is like a breakfast strata. I sits overnight in the fridge to allow the bread to soak up the egg-broccoli custard. It’s warm, satisfying and ideal for a covered dish supper or a casual family holiday. When on the table, it’s easy to notice the block of broccoli spears interspersed throughout the bread pudding.

SERVING SIZE: 4-6 PREP TIME: 30 mins COOKING TIME: 40 mins

Ingredients

• 4 cups stale bread torn or cut into cubes

• 1½ cups (9 ounces) fresh broccoli, cut into medium-sized florets

• 4 eggs

• 2 cups whole milk

• 2 cloves garlic, peeled and roughly chopped

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

• Pinch of cayenne pepper

• ¼ teaspoon ground nutmeg

• 1 10-ounce package frozen broccoli spears, thawed

• 1 medium onion, thinly sliced

• 2 tablespoons olive oil

Directions

1. Lightly spray a 9-inch x 13-inch baking dish with cooking spray and fill it with the bread cubes. Set aside.

2. Place the fresh broccoli, eggs, milk, garlic, salt, pepper, cayenne, and nutmeg into a blender and process on high until liquified. Pour the liquid over the bread cubes, making sure that they are completely coated in the liquid by using a rubber spatula to press the cubes down so they soak. Cover tightly with foil and refrigerate overnight, then allow to it sit at room temperature for 30 minutes before baking.

3. Preheat the oven to 350°F.

4. Remove the foil and tuck the thawed broccoli stalks in and around the bread pieces of the dish. Cover again tightly and bake for 20 minutes.

5. While the bread pudding is baking, heat the olive oil in a large skillet over medium heat. Add the onions and cook until golden and softened, about 10-15 minutes. Set aside.

6. Remove the foil from the bread pudding, spread the cooked onions over the top, then continue baking uncovered for another 20-25 minutes, or until the pudding is puffed and the custard is completely set. Let cool for five minutes before serving.

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