Wake up to breakfast that is cheesy, eggy, and extra comforting.
The slow cooker does the work for this cheesy, comforting bread pudding.
Dijon mustard gives the dish just a bit of zing.
Start the breakfast bread pudding in plenty of time to allow three or so hours for cooking.
Prep your ingredients the night before for easy assembly in the morning.
Be sure to remove the lid for the last 10 minutes of cooking.
This will ensure any remaining liquid is evaporated.
Don’t skimp when it comes to topping with Cheddar cheese.
It provides the perfect gooey topping that your hungry family will love.
Ingredients
1(10-oz.)
package fresh baby spinach
Cooking spray
1lb.loaf Cuban bread, cut into 1-inch cubes
1(10-oz.)
package frozen broccoli florets, thawed
1/4cupchopped fresh chives
1cupfreshly grated Parmesan cheese
1(12-oz.)
can evaporated milk
1cupmilk
12large eggs
3Tbsp.Dijon mustard
1tsp.kosher salt
1/4tsp.ground red pepper
2cups(8-oz.)
shredded sharp Cheddar cheese
Directions
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.
