This Thanksgiving we were left with way too many dinner rolls. I wanted to make something savory with them so I put together a bread pudding that was perfect for dinner and even tastier the next morning for breakfast!

Broccoli and Cheese Bread Pudding
A great use of leftover dinner rolls

Serves 4-6

Ingredients:

• 5-7 leftover dinner rolls, cut into cubes
• 2 tablespoons butter
• 1/2 onion, chopped finely
• 2 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• 1 small head of broccoli, stems and crown chopped into small bits
• 1/2 cup cream
• 2/3 cup whole milk
• 2 eggs
• salt and lots of pepper
• pinch of ground nutmeg
• 1/2 cup shredded parmesan
• 1 cup shredded sharp cheddar

Directions:

Preheat oven to 375F. Coat a small casserole dish liberally with butter and place bread cubes in it. There should be enough bread cubes to cover the bottom of the dish. Set aside. Melt 2 tablespoons butter in a pan over medium-high heat. Add onions and sauté until soft, about 5 minutes. Turn down heat, add garlic and cook until fragrant, about 1 minute.

Meanwhile, boil a small pot of salted water and add the broccoli; cook for 3 minutes and drain well. Add the broccoli to the onion mixture and combine well. Spread this mixture evenly on the bread cubes.

In a mixing bowl, whisk together the cream, milk, eggs, salt, pepper and nutmeg. Evenly pour this mixture over the broccoli and bread cubes.

Sprinkle on the cheeses, then lightly press down on the mixture to help the bread absorb some of the liquid.

Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes. Remove from oven and serve. Save leftovers overnight and eat for breakfast the next day for an even tastier dish!