June 9, 2009
This didn't quite turn out how I expected, but I suppose it was a decent-tasting and interesting dish...but something that's only good served the day it's made. For some reason, I got the flavors of tuna noodle casserole upon first bite. It's probably the mass of chopped broccoli and cheddar in the recipe (hence, broccoli-cheddar loaf), or maybe it was the sort of "wet" texture, thanks to the added eggs and water. And herein lies the problem...too much liquid! This should have been a dense, bread pudding-like loaf, and not something that fell apart upon slicing. Half a loaf of day-old French bread cubes couldn't even soak up enough of the liquid. This loaf was also baked in a water bath (the pan was placed in a larger pan filled with water) which is supposed to provide steam during baking to prevent custards, etc. from becoming too rubbery or drying out. But I think this is exactly what this loaf needed...to dry out. I would have loved to give this recipe a higher rating, but the texture just totally killed it.
Make again? Probably not. This would need to much further recipe experimentation to get to what it needs to be.
Vegetarian Times, January 2006