Mushroom, Kale & Parmesan Bread Pudding

by Lauren

breadpudding

Holiday meals with the family are a great excuse for carbs. Carbs and eggs – just do it.

The complicated thing about this dish is that I’m not sure if it should be eaten for breakfast, lunch or dinner.

Conclusion: all of them.

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I’m a huge fan of bread pudding. Like huge. I’ll pick it over most things on a dessert menu…unless a peanut butter chocolate combination is an option. I’ll never pass that one up.

Savory bread pudding is a whole new concept though and man, oh man, is it fantastic. Dessert isn’t required but breakfast, lunch and dinner definitely are and this is a wonderful excuse to have bread pudding for any meal.

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This particular bread pudding is also a relatively healthy dish, loaded with kale and mushrooms.

If you think it’s lacking in the protein department scratch the healthy thing and then I would highly recommend the addition of Italian sausage.

Also make a double batch. Three of us ate the entire thing in two days…right out of the baking dish. I may or may not have proclaimed it “one of the best things I’ve ever made.”

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Print Recipe

Mushroom, Kale and Parmesan Savory Bread Pudding

Adapted from The New York Times

Ingredients

3 cups kale, coarsely chopped

1 tablespoon extra virgin olive oil

1/2 pound mushrooms, sliced

1/2 onion, diced

1 teaspoon fresh thyme leaves, chopped

1 teaspoon fresh rosemary, chopped

1 to 2 garlic cloves

1/2 pound stale (or toasted) bread

1/2 cup white cheddar cheese, grated

1/4 cup parmesan cheese, grated

4 eggs

2 cups low-fat milk

1 tablespoon Dijon mustard

Salt and pepper

Directions

Bring a medium or large pot of water to a boil then add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to colander and rinse with cold water then drain and squeeze out excess water. Chop coarsely and set aside.

Heat oil over medium-high heat and add the mushrooms and onion. Cook, until they begin to soften three to four minutes. Add the thyme, rosemary, garlic and a little salt and pepper to taste. Continue to cook for another minute or two, until fragrant. Stir in the kale, toss together and remove from the heat.

Preheat the oven to 350 degrees. Spray 2-quart baking dish with nonstick spray. In a large bowl, combine the bread cubes, the mushrooms and kale, and the cheddar cheese and gently toss to combine. Transfer to the prepared baking dish and top with parmesan cheese.

Beat together the eggs, Dijon mustard, and milk. Add 1/4 teaspoon salt and pepper (each) to taste and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.

Place in the oven and bake 40 to 50 minutes, until puffed and browned. Serve warm.

 

From the Little Yellow Kitchen,

Lauren

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6 Responses to “Mushroom, Kale & Parmesan Bread Pudding”

  1. What a great idea! I think I might try this for something a bit lighter for Easter! I’ll veganize it and add maybe some soyrizo!

  2. I have tried A LOT of your recipes girls – and this for sure takes the cake… or should I say pudding hehe. I will definitely be making this for Easter, and probably every Easter for years to come.

  3. I’ve never heard of savory bread pudding, but that’s pretty cool!

  4. I love a good savory bread pudding. I make one with challah and wild mushrooms. So addicting!

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