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Picture of Sunday Brunch: Savory Bread Pudding Recipe
british lunch/dinner brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3207 kcal 160 %
  • Fat 212 g 325 %
  • Saturated 84 g 421 %
  • Carbs 187 g 62 %
  • Fiber 23 g 91 %
  • Protein 145 g 290 %
  • Cholesterol 1465 mg 488 %
  • Sodium 4496 mg 187 %
  • Calcium 2144 mg 214 %
  • Magnesium 339 mg 81 %
  • Potassium 3587 mg 76 %
  • Iron 19 mg 103 %
  • Zinc 17 mg 152 %
  • Phosphorus 2479 mg 354 %
  • Vitamin A 1345 µg 149 %
  • Vitamin C 228 mg 254 %
  • Thiamin (B1) 2 mg 179 %
  • Riboflavin (B2) 4 mg 294 %
  • Niacin (B3) 24 mg 148 %
  • Vitamin B6 3 mg 211 %
  • Folate equivalent (total) 726 µg 182 %
  • Vitamin B12 7 µg 301 %
  • Vitamin D 14 µg 92 %
  • Vitamin E 10 mg 69 %
  • Vitamin K 115 µg 96 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Sunday Brunch: Savory Bread Pudding Recipe

Ingredients

  • Softened butter for greasing the dish
  • 2 cups whole milk
  • 6 large eggs
  • Salt
  • Pepper
  • 6 cups 1/2- to 1-inch bread cubes (about 10 ounces bread; I used half of an olive boule)
  • 1 small head cauliflower (about 1 pound) chopped into 1/2-inch pieces
  • Olive oil
  • 6 strips good bacon, preferably thick-cut
  • 1 large shallot, sliced (or a small onion)
  • 3 garlic cloves, smashed and roughly chopped
  • A cup of cheese (here, 1/4 cup soft goat cheese and a large handful of grated sharp cheddar)

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