Green Bean Casserole Bread Pudding

Green Bean Casserole Bread Pudding

David Venable

Green beans and bread pudding come together to make this casserole

Prep Time: 20 minutes

Serves: 8–10

Ingredients

  • 1 loaf challah or brioche bread, sliced and cubed
  • 16-oz bag frozen Frenched green beans, thawed
  • 1-1/2 cup shredded Swiss cheese (or gruyere)
  • 2 (10.5-oz) cans condensed cream of mushroom soup
  • 1 packet French onion dip mix
  • 2 cups milk
  • 6 eggs
  • 1–2 Tbsp butter (for greasing the pan)

Preparation

Preheat the oven to 350℉.

Arrange cubed bread on a cookie sheet or sheet pan and bake for 8–10 minutes. Set aside to cool.

In a medium bowl, beat the eggs. Then add the cans of condensed soup, the packet of French onion dip, and milk. Whisk these ingredients together.

In a large bowl, combine the toasted bread cubes, green beans, and Swiss cheese.

Pour the egg mixture over the bread mixture and toss lightly to coat. Transfer to a 3–4-qt baker pan (13" x 9") and gently pat down to create an even layer.

Refrigerate for at least an hour (or overnight) to allow the bread to soak up all of the custard mixture.

Cover with foil and bake for 35–40 minutes, then uncover and bake for an additional 15–20 minutes. Check the middle with a knife. If it comes out clean, your casserole is ready. Let cool for about 10 minutes before serving.

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