Savory Broccoli-Goat Cheese Bread Pudding
Serves 4—6
6-7 ounces stale hearty whole grain bread, cut into 1-inch slices
3 large garlic cloves, 1 cut in half
2 teaspoons fresh thyme (or 1 teaspoon dried)
3-4 ounces mozzarella cheese, shredded
1 ounce parmesan, shredded
1/2 pound broccoli crowns (or 7 oz. frozen, thawed, broccoli crowns)
4 large eggs
1-1/2 cups pasture-raised milk
5 ounces goat cheese, crumbled (about 1 cup)
Alternatives: sharp cheddar, smoked gouda, Jarlsburg
Salt and freshly ground pepper to taste
1/2 teaspoon smoked paprika
Kerrygold butter, for buttering the gratin pan
Preheat oven to 350 degrees.
Rub the bread slices, front and back, with a cut clove of garlic. Then mince all of the garlic. Cut the bread into 1-inch squares and place in a large bowl.
In a small sauté pan, sauté the minced garlic and thyme in a little butter for a minute or so and add to the bread cubes. Add the shredded mozzarella and parmesan and toss. Note: If using hard cheeses instead of goat cheese, add them here.
Break up the broccoli crowns into florets and steam or microwave for 4 minutes. Remove from the heat, drain and cut the florets into 1/2-inch slices, or chop coarsely (sometimes I skip this step and just add whole florets if they’re not too huge).
In a large bowl, whisk together eggs and milk, then add the goat cheese, if using. Add about 1/2 teaspoon of salt, a few twists of pepper, the smoked paprika.
Fold together the bread-cheese mixture, milk-eggs mixture, and broccoli florets. Stir well to combine. Let sit for 5 or 10 minutes.
Butter a 2-quart baking dish or gratin and pour the bread mixture into the baking dish. Place in the oven and bake 40-50 minutes, until puffed, set and lightly browned. Remove from the oven and serve hot or warm.
Advance preparation: Bread puddings can be assembled hours before baking; just refrigerate until it’s time to bake. They can also be baked ahead and reheated, but they will lose their puff.