Pumpernickel Egg Casserole

Pumpernickel Egg Casserole

  • Prep: 10 min
  • Cook Time: 55 min
  • Total: 1 hr 5 min
  • Serving: 12
This savory bread pudding combines the hearty chew of pumpernickel and the toothsome bite of vegetables with the pleasing comfort of custard. If pumpernickel is not your favorite, substitute rye, whole wheat or sourdough.


  • 2 teaspoons softened butter
  • Egg Mixture
  • 6 large eggs
  • 1 cup half and half
  • 2 cups lowfat 1% milk
  • Pinch salt
  • Black pepper to taste
  • Dash of hot pepper sauce, if desired
  • 1 ½ pound loaf of pumpernickel bread, cubed
  • 8 ounces shredded reduced-fat cheddar cheese
  • 8 ounces grape tomatoes, each halved
  • 8 ounces zucchini, halved, sliced very thin
  • 6 scallions, white and green parts chopped (about 1 cup


  1. In a large bowl, whisk together eggs, half and half, milk,salt,pepper.
  2. Preheat oven to 350 degrees F.
  3. Use butter to grease an 11 x 15 x 2 inch baking dish or spritz well with nonstick cooking spray.
  4. Add bread, cheese, and vegetables to large bowl of egg mixture, stirring with a large wooden spoon to saturate ingredients.
  5. Pour into prepared baking dish and press ingredients with wooden spoon to further saturate bread cubes with the egg mixture.
  6. If you don't have a bowl large enough, place bread, cheese and vegetables in the baking dish and cover with egg mixture, stirring to combine well.
  7. Let casserole sit for 30 minutes. Bake for 50 to 60 minutes until lightly browned and custard is set.
  8. A knife inserted in the middle of the casserole should pull out clean.
  9. Remove from oven and cool on a wire rack.
  10. Cut into squares and serve warm or at room temperature.
  11. Cover and refrigerate leftovers, allowing them to come to room temperature before eating.


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