Recipe Background
Broccoli Bread Bake: A Cuban bread and veggie dish perfect for slow-cooker ease.
Years ago, when I was a wide-eyed college freshman, my roommates and I discovered the intimate charm of a communal kitchen. Sharing a meal was a new kind of class for us. One rainy Sunday, armed with mismatched pots and pans, we embarked on a culinary adventure that led to my now-beloved Broccoli Bread Bake. With Cuban-style bread and broccoli florets being easy to find at the local market, it was an instant student favorite.
Spinach and eggs were staples we always kept on hand for a quick meal savior. I remember pairing fresh chives with a generous handful of sharp cheddar for that unmistakable bite. Just before baking, we’d whisk milk with a robust touch of Dijon mustard, giving us a savory custard base that became tradition. One nifty trick we learned was to let the bake rest before serving, letting all the flavors meld perfectly.
To this day, this bake resonates with the nostalgia of those carefree college years, filled with shared stories and laughter. It taught us the magic of a slow cooker—a wondrous invention for simply walking away and returning to a wholesome meal. Whether for game day or a casual brunch, it remains a testament to first forays into culinary independence.
Ingredients
- 1 (10-ounce) package fresh baby spinach
- 1 tablespoon water
- 1 (16-ounce) loaf Cuban-style bread cut into 1-inch cubes
- 1 (10-ounce) package frozen broccoli florets thawed
- 1/4 cup fresh chives chopped
- 1 cup parmesan cheese freshly grated
- 1 (12-ounce) can evaporated milk
- 1 cup milk
- 12 large eggs
- 3 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 2 cups sharp cheddar cheese shredded
Directions
- In a large, microwave-safe bowl, add the spinach and the water.
- Cover the bowl with wax paper and microwave on high power for 1 minute.
- Let the bowl stand, covered, until the spinach is wilted.
- Drain the spinach well, then roughly chop the spinach.
- Lightly coat a 6-quart slow cooker with cooking spray.
- Layer 1/2 of the bread pieces, the spinach, the broccoli, and the chives in the slow cooker in that order.
- Sprinkle with the parmesan cheese.
- Add the remaining bread pieces in a single layer to the slow cooker, pressing down gently to fit.
- In a bowl, add the evaporated milk, the milk, the eggs, the Dijon mustard, the salt, and the red pepper and whisk until it is frothy.
- Pour the milk mixture evenly over the bread mixture in the slow cooker.
- Top the custard mixture with the shredded cheese.
- Cover the slow cooker and cook on low until it is set, about 3-4 hours.
- Carefully remove the lid of the slow cooker and allow the bake to cook for 10 minutes.
- Serve hot.
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