Mushroom Kale Bread Pudding

Mushroom, kale, and bread we like. Add a quick custard to the mix and we are in love. This savory dish is a definite winner this holiday season. Heat up the cast iron!

Author: Foodie On The Fly

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Savory Mushroom & Kale Bread Pudding

Prep time: 1 HourCook time: 20 MinTotal time: 1 H & 20 M

Ingredients

• 1 bunch kale, stemmed and thoroughly washed
• ½ lb mushrooms, sliced
• 1/2 lb stale sourdough bread
• 4 eggs
• 2 cups low-fat milk
• 2 oz Gruyère cheese, grated (1/2 cup)
• 1 oz Parmesan cheese, grated (1/4 cup)
• 2 garlic cloves
• 1 tbsp extra virgin olive oil
• 1 tsp fresh thyme leaves, coarsely chopped
• Salt and freshly ground pepper

Instructions

1. Preheat oven to 350°
2. Bring a large pot of salted water to a boil, and add the kale. Cook 2 to 3 minutes, until tender. Transfer kale to a bowl of cold water to stop the cooking process, then drain and squeeze out excess water. Coarsely chop and set aside.
3. Cut one garlic clove in half and rub the bread with the cut side. Cut the bread into 1-inch cubes.
4. Mince the garlic.
5. Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often until they begin to soften. Add the thyme, garlic. Add salt and pepper to taste. Cook until the mushrooms are tender. Stir in the kale, toss together and remove from the heat.
6. Oil or butter a 2-quart baking dish. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two kinds of cheese and toss them together. Transfer to the prepared baking dish.
7. Beat together the eggs and milk. Add salt and pepper to taste. Pour over the bread mixture. Let sit for 5 to 10 minutes before baking allowing the bread to absorb some of the liquid.
8. Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven. Can be served hot or warm.

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