Bulgur Custard Bake

READY IN: 1hr 25mins
Recipe by cookingfor1

I received this recipe from a friend just over a year ago but hadn't made it until recently. I am so disappointed that I didn't try it earlier, it is delicious! I might try changing up some of the vegetables next time...mushrooms might make a nice addition. I am currently following the Weight Watchers programme so I have included all of my low fat substitutions.

Top Review by Gabby LSW

Made this for dinner tonight and really liked it. It was easy to put together. I did make one slight change: I had no parsley - fresh or dried - in the house so I added just a sprinkle of Italian Seasoning to it for some flavor. I'll probably add some garlic to the bulgar next time. Thanks for sharing!

Ingredients Nutrition


  1. In a saucepan, melt margerine. Add bulgar, stirring to coat. Add stock and salt and let simmer, covered, for 20 - 30 minutes (or until stock is absorbed) stirring occasionally.
  2. Meanwhile, add carrots, onion, cheese and parsley to a 1.5L casserole dish.
  3. Add bulgar and gently mix all ingredients.
  4. Beat together milk, eggs and oil. Pour over the ingredients in casserole dish and sprinkle with pepper.
  5. Cover and cook for 45 minutes at 350 degrees. Uncover and cook for an additional 10 minutes.

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