Cauliflower Bread Pudding Recipe

Name: Cauliflower Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head white cauliflower, cut into small florets; 1 head orange cauliflower, cut into small florets (or substitute with white); 1/2 cup celery, finely diced; 1/2 cup leek, finely diced; 2 tablespoons garlic, finely chopped; 3 tablespoons vegetable oil; salt, to taste; black pepper, to taste; 2 cups milk; 2 cups heavy cream; 4 whole eggs; 4 egg yolks; 2 ounces gruyere; 10 slices day-old brioche bread, crusts removed and medium diced; Tabasco sauce, to taste; fresh lemon juice, to taste; fresh nutmeg, to taste; nonstick cooking spray

Servings: persons

1 head white cauliflower, cut into small florets
1 head orange cauliflower, cut into small florets (or substitute with white)
1/2 cup celery, finely diced
1/2 cup leek, finely diced
2 tablespoons garlic, finely chopped
3 tablespoons vegetable oil
salt, to taste
black pepper, to taste
2 cups milk
2 cups heavy cream
4 whole eggs
4 egg yolks
2 ounces gruyere
10 slices day-old brioche bread, crusts removed and medium diced
Tabasco sauce, to taste
fresh lemon juice, to taste
fresh nutmeg, to taste
nonstick cooking spray

1
Blanch the cauliflower florets in small batches in 6 quarts of salted boiling water. (1) Shock in ice water and drain well. Reserve. In a saute pan over low heat, cook the celery, leek, and garlic in the oil until soft and translucent. Season with salt and pepper. Reserve. Preheat oven to 300. Combine the milk and heavy cream in a large bowl. Whisk in the eggs and egg yolks.
2
Using a Microplane, grate the Gruyere into the bowl. Add the cauliflower and the leek-celery-garlic mixture. Fold in the cubed bread (there should be significantly more cauliflower than bread), and let sit for about 20 minutes in the refrigerator. Mix well to distribute the vegetables evenly. Season the pudding with salt, cracked black pepper, Tabasco sauce, lemon juice, and freshly grated nutmeg. Spray an 8-by-11-inch Pyrex pan with nonstick cooking spray and line with parchment.
3
Spread the pudding evenly into the pan and cover with aluminum foil. Bake until just set in the center, about 30 minutes. Remove the foil, bake 10 more minutes to lightly brown the top.

987

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 head white cauliflower, cut into small florets, 1 head orange cauliflower, cut into small florets (or substitute with white), 1/2 cup celery, finely diced, 1/2 cup leek, finely diced, and more.

Yes, Cauliflower Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cauliflower Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions