Best Broccoli Bread Recipes

SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC AND BREAD CRUMBS

Steps:

• Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
• Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
• Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
• When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS

Steps:

• Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
• In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
• Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
• Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.

CHEESY BROCCOLI SOUP IN A BREAD BOWL

Steps:

• In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes., Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted., If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving. , If desired, serve soup with toppings.

BROCCOLI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Mix flour, garlic powder, onion powder, salt, baking soda, and baking powder together in a large bowl.
• Mix yogurt, eggs, butter, and sugar together in a small bowl until blended. Pour over flour mixture and stir until moistened. Fold in cottage cheese, grated broccoli stems, and Cheddar cheese. Stir well; pour into the prepared pan.
• Bake in the preheated oven until top is browned, about 1 hour. Cover with aluminum foil. Continue baking until a knife inserted into the center comes out mostly clean, about 45 minutes more. Let sit for 15 minutes. Invert onto a wire rack or plate; continue to cool before slicing.

STEAMED BROCCOLI WITH GARLIC AND BREAD CRUMBS

Steps:

• Steam the broccoli, until cooked (6 - 7 minutes).
• Bread Crumbs: Heat the oil in a medium skillet over medium high heat. Add garlic and cook for 1 minute. Add bread crumbs, oregano, salt and pepper and cook, stirring until the crumbs are toasted and golden brown, about 2 minutes.
• Put the broccoli in a dish, and sprinkle with the bread crumbs.

EASY BROCCOLI BREAD

Steps:

• Combine all ingredients in the order listed.
• Pour batter into a greased 9x13-inch baking dish.
• Bake at 375 degrees for 25 to 30minutes.

HOT BROCCOLI CHEESE DIP IN BREAD BOWL APPETIZER

Steps:

• Preheat oven to 350°F.
• Mix cream cheese, Miracle Whip, and dressing mix in a large bowl with electric mixer on medium speed until well blended.
• Add broccoli and 1 1/2 cups of the cheddar cheese; mix well.
• Cut slice from top of bread loaf; remove center of loaf; leaving 1-inch thick shell. Cut removed bread into bite-size pieces; cover and set aside for later use.
• Spoon cream cheese mixture into bread shell; sprinkle with remaining cheddar cheese. Cover with top of bread. Wrap in foil.
• Bake 20 minute or until dip is heated through and cheese is melted. Serve with bread pieces for dipping.
• Makes 1 qt or 32 servings; 2 Tbsp each.

PANERA BREAD BROCCOLI CHEDDAR SOUP

Steps:

• Steam broccoli until tender, about 6 minutes.
• Chop broccoli finely (you can use a food processor if you like).
• In a large saucepan, combine broth and milk and slowly whisk in flour.
• Cover over medium to medium high heat and stir.
• Cook until it starts to thicken (just until it starts to boil).
• Add chopped broccoli.
• Reduce heat to medium low.
• Continue to cook about 5 minutes.
• Add cheese and stir until cheese melts.
• If using bacon, sprinkle each bowl with bacon.

SAVORY BREAD PUDDING WITH BROCCOLI AND GOAT CHEESE

Steps:

• Rub the bread slices, front and back, with the cut clove of garlic. Cut into cubes. Place in a bowl and toss with 1 cup of the milk and let sit while you prepare the other ingredients. Note: If the bread is too hard to cut safely, place the whole chunk in a bowl with 1 cup of the milk. Refrigerate for 1 hour or longer, turning the bread in the milk every once in a while. Remove the bowl with the soaked bread from the refrigerator. Break up the bread with your hands. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns into a mush.
• In a large bowl, beat together the eggs and goat cheese. Beat in the milk. Add salt to taste (about 1/2 teaspoon), a few twists of pepper and the bread, along with any milk remaining in the bowl in which you soaked the bread. Stir well to combine. Let sit for 15 to 30 minutes.
• Meanwhile, heat the oven to 350 degrees. Rub the sides of a 2-quart baking dish or gratin with the cut side of a garlic clove. Oil or butter the dish. Mince any remaining garlic from the halves you used to rub the bread and the dish. Break up the broccoli crowns into florets and steam for 4 minutes. Remove from the heat, drain and cut the florets into 1/2-inch slices, or chop coarsely.
• Heat 1 tablespoon of the olive oil over medium heat in a large skillet and add the minced garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in 1 teaspoon of the thyme, the broccoli, and salt and freshly ground pepper to taste. Stir together for a minute, until the broccoli is nicely seasoned, and remove from the heat. Stir into the bread mixture.
• Scrape the bread mixture into the baking dish. If including tomatoes, scrape in half the bread mixture and layer half the tomatoes on top. Spread the remaining bread mixture over the tomatoes and top with the remaining tomatoes. Season the tomatoes with salt and pepper, sprinkle with the remaining thyme and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake 50 minutes, until puffed, set and lightly browned. Remove from the oven and serve hot or warm.

PANERA BREAD BROCCOLI CHEESE SOUP

Steps:

• Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
• Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

BUTTER-STEAMED BROCCOLI WITH PEPPERY BREAD CRUMBS

Steps:

• Heat oven to 350 degrees. Spread bread crumbs on a rimmed baking sheet and drizzle with olive oil. Bake until golden, about 10 minutes, turning pan and stirring crumbs occasionally to ensure even browning. Remove from oven and transfer crumbs to a bowl. Stir in black pepper and salt to taste. Set aside at room temperature.
• Cut off thick stems of broccoli and save for another purpose, such as soup. Cut broccoli tops into 3-inch-long spears of approximately equal size.
• Put a large skillet over medium-high heat. Melt butter, add broccoli spears and season with salt. Add 1 cup water, turn heat to high and cover skillet with a tight-fitting lid. Cook rapidly until firm-tender but still bright green, about 5 minutes. The broccoli should absorb all the butter and water. (If there is any buttery liquid left, spoon over broccoli just before serving.)
• Transfer broccoli to a serving platter or a large wide shallow bowl. Sprinkle generously with peppery crumbs. Using a vegetable peeler, shave Parmesan into rough shards and scatter over the top.

STUFFED GARLIC-BROCCOLI BREAD LOAF

Steps:

• Set oven to 350°F.
• Cut the loaf in half lengthwise; tear out the soft center of bread in chunks, don't throw away the chunks of bread, (leaving the crust intact).
• Lay the crust SHELLS on a lightly greased cookie sheet.
• In a large skillet, melt butter, stir in the garlic and sesame seeds; cook for 1-2 minutes.
• Stir in the torn bread chunks, and cook until golden brown, and the butter has been absorbed; remove from heat.
• In a very large bowl, combine the sour cream, Jack cheese, Parmesan cheese, parsley and the lemon pepper (if using).
• Stir in the steamed broccoli, and the buttered toasted bread chunks (add in the garlic bits in the frypan too!).
• Toss all together well, and spoon into bread shells.
• Cover loosely with foil, bake for 20 minutes.
• Remove the foil, and continue to bake for another 10 minutes.
• Serve warm-- delicious!

FRENCH ONION BREAKFAST BREAD BOWL WITH BROCCOLI

Steps:

• Place a rack in the middle of the oven and preheat to 475 degrees F.
• Slice off the top one-third of the bread with a serrated knife. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Tear some of the soft insides into large rustic croutons (you'll have about 1 1/2 cups). Reserve the remaining top and bread pieces for another use (such as breadcrumbs).
• Place the bread bowl and croutons on a baking sheet. Spread 2 cups Gruyere inside the bread bowl, pressing the cheese into the sides and bottom to help it adhere. Bake until the cheese is melted and the croutons are golden, about 10 minutes. Set aside.
• Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, 5 minutes. Coarsely chop the broccoli and set aside.
• Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add the onions, thyme, bay leaf, sugar, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are soft and golden brown, 16 to 20 minutes. (If the onions begin to darken too quickly, reduce the heat to low, add 1 teaspoon water and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pan.)
• Remove and discard the thyme sprigs and bay leaf from the onions. Stir in the balsamic vinegar and cook until it is fully reduced and the pan is dry, about 2 minutes. Transfer the onions to a bowl and set aside. Rinse and wipe out the skillet.
• Melt the remaining 3 tablespoons butter in the same skillet over medium heat.
• Meanwhile, beat the eggs, heavy cream, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the egg mixture to the skillet and cook, moving the eggs back and forth with a rubber spatula as they begin to set, until just cooked through and slightly creamy, 5 to 7 minutes. Remove from the heat and fold in the broccoli.
• Spoon the mixture into the bread bowl, firmly pressing it down with the back of the spoon (you should have about 7 cups of filling). Top with the caramelized onions, then the croutons. Mound the remaining 3 cups Gruyere on top and bake until the cheese is melted and golden around the edges, about 20 minutes. Let cool on the baking sheet for 5 minutes before slicing into wedges.

BROCCOLI DIP IN BREAD BOWL

Steps:

• Mix dressing, sour cream and dressing mix in large bowl until well blended. Add broccoli, water chestnuts and red pepper; mix well. Cover. Refrigerate several hours or until chilled.
• Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces.
• Spoon dip into bread loaf just before serving. Serve with bread pieces, crackers and assorted cut-up vegetables.

SAUSAGE BROCCOLI BREAD

Steps:

• Thaw dough and let rise according to package directions. Meanwhile, in a skillet over medium heat, cook sausage until no longer pink. Remove sausage with a slotted spoon and set aside. In the drippings, saute the broccoli, tomatoes and onion until crisp-tender; drain and cool. , On a lightly floured surface, roll each loaf of dough into a 12x10-in. rectangle. Spread sausage lengthwise down the center third of each rectangle. Top with broccoli mixture and cheese. Fold the short sides in 1 in.; pinch to seal. Fold long sides over filling; pinch to seal. , Place seam side down on a greased baking sheet. Brush egg over top and sides of each loaf. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

CHEESY BROCCOLI SOUP IN A BREAD BOWL RECIPE - (4.1/5)

Steps:

• In a 6-qt. stockpot, heat butter over medium heat. Add onion and garlic; cook and stir 6-8 minutes or until onion is tender. Stir in broccoli, carrot, stock, cream, bay leaves and nutmeg; bring to a boil. Simmer, uncovered, 10-12 minutes or until tender. In a small bowl, mix cornstarch and cold water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir 1-2 minutes or until thickened. Remove bay leaves; stir in cheese until melted. Stir in salt and pepper. For bread bowls, cut top off each loaf; carefully hollow out bottom of each, leaving a 1/4-in. shell (discard removed bread or save for another use). Serve soup in bread bowls. Yield: 6 servings.

BROCCOLI/ HERBED HOLLANDAISE SAUCE/ TOASTED BREAD CRUMBS

Steps:

• Preheat the oven to 450°F
• In a small saucepan, melt the butter over low heat.
• Skim off the foam from the surface of the butter.
• Remove from the heat.
• In a food processor, pulse the bread to coarse crumbs.
• Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
• Bake for about 2 minutes, until golden brown.
• On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
• Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
• Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
• In a stainless steel bowl, mix the egg yolks with the boiling water.
• Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
• Remove from the heat.
• Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
• Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
• Whisk in the mint and thyme.
• Transfer the broccoli to a platter; pour the hollandaise sauce on top.
• Sprinkle with the bread crumbs and serve.

PARMESAN BREAD PUDDING WITH BROCCOLI RABE AND PANCETTA

Steps:

• Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add broccoli rabe; season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.
• Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1 1/2-quart baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.
• Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.

BROCCOLI CHEDDAR CORN BREAD LEBLANC

Steps:

• In a large saucepan of boiling salted water blanch the broccoli for 2 minutes, drain it well, and pat it dry between several thicknesses of paper towels. In a bowl whisk together the flour, the cornmeal, the baking powder, and salt and pepper to taste, add the eggs, and whisk the mixture until it is just combined. (The batter will be very thick.) Stir in the onion, the broccoli, and the Cheddar. In a 9-inch square baking pan heat the butter in a preheated 400°F. oven until it is hot but not smoking, spoon the batter into the pan, spreading it evenly, and bake the corn bread in the middle of the oven for 25 to 30 minutes, or until the tester comes out clean. Serve the corn bread as an accompaniment to soup.

BROCCOLI AND CAULIFLOWER WITH HORSERADISH BREAD CRUMBS

Steps:

• Trim broccoli, reserving stems for another use, and cut flowerets into 1-inch pieces. (There should be about 5 cups.)
• Trim cauliflower and cut flowerets into 1-inch pieces. (There should be about 5 cups.)
• In a large saucepan of boiling salted water cook vegetables until crisp-tender, 3 to 5 minutes. In a colander drain vegetables and refresh under cold water to stop cooking. Drain vegetables well. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.
• In a large heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam begins to subside and sauté bread crumbs, stirring, until golden. Stir in horseradish and salt to taste and sauté, stirring, until crisp. Bread crumbs may be prepared 3 days ahead and kept in an airtight container.
• Preheat oven to 350°F.
• In skillet melt remaining tablespoon butter over moderate heat and in it toss vegetables with salt and pepper to taste. Sprinkle vegetables with bread crumbs and toss to combine. Transfer mixture to a baking dish and bake, uncovered, 10 minutes, or until just heated through.