Kale & Mushroom Savory Bread Pudding

Bread puddings aren’t just for dessert. Think outside the sweet. You could think of this savory version as the sophisticated sister of the bread pudding family – the one with gourmet taste. It starts off with sourdough bread that’s softened with a custard base, then mixes in sautéed garlic, kale, mushrooms and Gruyere cheese. When baked, the exterior crisps slightly to a golden-brown while the inside remains wonderfully soft. Serve it as an entrée for breakfast, lunch or dinner.

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Kale & Mushroom Savory Bread Pudding

Prep Time 30 minutes

Cook Time 45 minutes

Rest 1 hour

Total Time 2 hours 15 minutes

Servings 8

Calories 308 kcal

Author Toni Williams

Ingredients

• 1 sourdough loaf stale and cut into 1-inch cubes
• 1-2 Tbsp. olive oil
• ½ red onion sliced
• 3 garlic cloves minced
• 8 oz. mushrooms sliced
• 1 tsp. fresh thyme chopped
• 1 tsp. fresh rosemary chopped
• 1 bunch kale chopped - about 3 cups
• 4 large eggs
• 1 cup milk
• 1 cup vegetable stock
• 1 cup Gruyere cheese
• Salt to taste
• Black pepper to taste
• Parmesan cheese for garnish, optional

Instructions

1. In large pan over medium heat, heat olive oil.
2. Add onions and cook until soft, about 5 minutes.
3. Add garlic and cook 1-2 minutes.
4. Add mushrooms and cook until browned and softened. Season with salt and pepper to taste.
5. Stir in rosemary and thyme and cook 1-2 minutes.
6. Add kale and sauté until just wilted. Season with salt and pepper to taste.
7. In large bowl, combine sourdough cubes and kale/mushroom mixture and mix gently. Set aside to cool.
8. In large bowl, beat eggs.
9. Add milk and vegetable stock and beat until well combined. Season with salt and pepper as desired.
10. Pour egg mixture into bowl with bread mixture and add gruyere cheese. Using spatula, toss together until bread is fully coated.
11. Into greased ceramic baking dish, pour bread pudding.
12. Cover and refrigerate at least 1 hour and up to overnight.
13. When ready to bake, preheat oven to 350 degrees F. Remove dish from refrigerator and let sit out about 30 minutes.
14. Remove foil and bake about 45 minutes.
15. Serve warm. Top with freshly grated parmesan cheese before serving, if desired.

Recipe Notes

Get these ingredients and more from Vitacost.

Nutrition Facts

Kale & Mushroom Savory Bread Pudding

Amount Per Serving

Calories 308 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g25%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 104mg35%

Sodium 630mg26%

Potassium 325mg9%

Carbohydrates 34g11%

Fiber 3g12%

Sugar 5g6%

Protein 16g32%

Vitamin A 2058IU41%

Vitamin C 18mg22%

Calcium 296mg30%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.