Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Ham | 100g cooked | 145 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups 1 inch cubes Italian bread
- 10 oz pkg broccoli florets, coarsely chopped
- 4 oz sliced ham, coarsely chopped
- 12 oz jar roasted red peppers, drained and coarsely chopped
- 4 scallions, sliced
- 1 cup shredded Italian cheese blend
- 6 large eggs
- 2 cups milk
- ¼ tsp each dried thyme, salt and pepper
Directions
Coat a shallow baking dish with nonstick spray.
Spread ½ the bread cubes over bottom.
Cover with ½ the broccoli, ham, peppers, scallions and cheese.
Repeat layers once.
Whisk egg, milk, thyme, salt and pepper to blend.
Pour over top.
Cover with foil, refrigerate 2 hours.
Heat oven to 350°F.
Bake covered 60 minutes.
Uncover bake 5 minutes or until done.
Let stand 5 minutes before serving.
Category:Cathy's Recipes
Category:Casserole Recipes
Category:Bread pudding Recipes
Category:Savory pudding Recipes
Category:Broccoli Recipes
Category:Red bell pepper Recipes
Category:Ham Recipes
Category:Egg Recipes
Category:Cheese Recipes