Broccoli and Cheddar are a winning combination in this savory bread pudding. Cooking the loaf in a water bath (a pan filled with hot water) keeps it tender and moist. This recipe is a great way to use up day-old French breadjust skip the toasting step.
- 3 cups cubed French bread, fresh or day-old
- 1 medium-sized red onion, diced
- 1 14-oz. pkg. chopped frozen broccoli, thawed
- 1 ½ cups grated reduced-fat Cheddar cheese
- 3 large eggs, lightly beaten