Cook Time: 60 minutes
Prep Time: 15 minutes
1 1-pound (450 g) loaf rustic artisan bread, cut or torn into 1 (30 cm) pieces
6 large eggs
3 cups (700 mL) whole milk
1 small onion, finely chopped
1 clove garlic, minced
1¼ cups (110 g) grated sharp Cheddar cheese, divided
Kosher salt and black pepper
1 10-ounce (280 g) bag frozen broccoli florets, thawed and drained (large pieces cut in half)
1. Position a rack to the center of the oven and preheat it to 375°F (190°C). Butter a 2½ -3 quart (2.3 -- 2.9 kg) baking dish. Place the bread chunks in a large bowl.
2. In another large bowl, whisk together the eggs, milk, onion, garlic, 1 cup (90 g) of cheese, ½ teaspoon (2.5 mL) salt and a few grinds of black pepper. Add the bread cubes and let soak for about 5-10 minutes, until most of the liquid is absorbed. Fold in broccoli.
3. Turn the bread pudding into the prepared baking dish. Sprinkle with remaining cheese. Bake uncovered until puffed and golden and a knife inserted in the center comes out clean--anywhere from 45-60 minutes depending on the size and depth of your baking dish. Let cool on a wire rack for 15 minutes before serving.