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Vegetarian Spicy Broccoli-Cheddar Loaf

This hearty dish is great as a meat-free main course for Thanksgiving or as the star of a special occasion brunch. But even though it’s meatless, this one is not to be filed in the “healthy” category. It’s basically a savory bread pudding loaded with tons of delicious cheese. Even vegetarians like to indulge now and then.

Tweaked from a recipe I originally found on Vegetarian Times.

RECIPE: Spicy Broccoli-Cheddar Loaf

Serves 6


  • 3 cups of day-old French bread turn into ¾ inch chunks
  • ½ medium onion, diced
  • ½ of a small serrano chili, minced (more if you like more heat)
  • 1 tablespoon olive oil
  • ½ cup water
  • ½ cup milk
  • 1 10- to 14-oz pkg. frozen broccoli florets, thawed
  • 1 ½ cups grated sharp cheddar cheese
  • 1/8 cup finely shredded parmesan cheese
  • 3 large eggs, beaten


1. Preheat oven to 350 F. Coat 9×5-inch loaf pan with cooking spray.

2. Heat the olive oil in a medium sauté pan. Add onion and chili pepper and cook over medium heat about 5 minutes.

3. In a large bowl, combine bread cubes, broccoli, cheese and eggs with water and milk. Stir in the onion and chili mixture last, and mix until all the liquid has been absorbed by the bread.

4. Spoon into loaf pan and press down with your hands to get rid of any air pockets. Top with parmesan cheese.

5. Bake about 40 minutes, or until loaf is browned on top. Cool for 15 minutes before removing the loaf and slicing to serve.

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