Sort ingredients
jleduc
QR Code
Listen
Pdf
Heat the oven to 375°F. Butter a 9-by-13-inch baking dish with 1 tablespoon of the Kate's Pure & Simple Butter 16 oz.
Cut the Nature's Own Butter Bread into 1-inch cubes and spread them in the prepared dish.
Cut the Broccoli Crowns into small florets. Melt 1 tablespoon of the Kate's Pure & Simple Butter 16 oz. in a large skillet over medium heat, add the broccoli and 2 tablespoons of water, then cover and cook for 4 minutes. Uncover and cook until bright green and just tender, about 2 minutes more.
Slice the Fresh Scallions (Green Onions), reserving a small handful of the green tops. Scatter the broccoli, remaining scallions, and 4 ounces of the grated Cracker Barrel Cheddar Bars over the bread.
Whisk the Utopihen Pasture Raised Corn & Soy Free Large Eggs with the Chobani Greek Yogurt 5.3 oz, 1 cup of water, Salt, Black pepper, and Garlic powder until smooth. Pour evenly over the bread and gently press the cubes into the custard.
Let the dish stand for 10 minutes so the bread can absorb the custard. Dot with the remaining 2 tablespoons of Kate's Pure & Simple Butter 16 oz. and sprinkle with the remaining 2 ounces of Cracker Barrel Cheddar Bars.
Bake for 30 to 35 minutes, until puffed, golden, and set in the center. Rest for 5 minutes, then finish visibly with the reserved Fresh Scallions (Green Onions) and serve warm.