Parmesan Bread Pudding with Broccoli & Ham
5 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300g broccoli, cut into bite sized pieces
- 350 ml milk
- 6 eggs
- 2 cloves garlic, crushed
- Β½ tsp oregano
- Β½ tsp black pepper
- ΒΌ tsp chilli flakes
- 400g bread (I used 300g of ciabatta and 100g of sliced white bread)
- 50g grated parmesan (save a sprinkling for the top)
- 75g ham slices
Method
- Preheat the oven to 180c and grease an oven dish. I used a 24 sq cm dish.
- Cook the broccoli in boiling water on the hob for 4 minutes, then drain.
- Whisk the milk and eggs together in a bowl and add garlic, oregano, black pepper and chilli .
- Tear the bread into bite sized chunks and place in the greased dish. Add the broccoli and pour over the egg mixture. Sprinkle the grated parmesan on top and finally add the ham slices, roughly torn. Push the pieces of ham into the mixture. This ensures that the bottom half of the ham remains soft and the top half is crispy. Finish with the remaining parmesan.
- Bake in the oven for 45 minutes until the mixture is set in the middle and crispy on top.