Savory Kale and Mushroom Bread Pudding
When we have fresh herbs in the garden we like to use some combination of oregano, marjoram, thyme or tarragon.
When we do not have fresh herbs we use Herbs de Provence.
3 bunches of kale might seem like an overwhelming amount of kale, but it will wild down into a very small pile.
Once it wilted it is not the dominant ingredient you might fear, so pack it into the skillet.
Hold it down as it wilts if need be.
When we do not have fresh herbs we use Herbs de Provence.
3 bunches of kale might seem like an overwhelming amount of kale, but it will wild down into a very small pile.
Once it wilted it is not the dominant ingredient you might fear, so pack it into the skillet.
Hold it down as it wilts if need be.
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What you need: ½ - ¾ pound day old sour dough bread 1 pound mushrooms ½ pound bacon ½ onion, diced 4-8 garlic cloves, minced 3 bunches kale 1 ½ cups grated Havarti cheese 6 eggs 3 cups milk ¼ cup fresh herbs or 2 Tbsp Herbs de Provence salt and freshly ground pepper |
Method:
1 hour ahead of time or day before:
Cut bacon into 1 inch pieces. Peel and dice onions. Peel and mince garlic. Wash and dice mushrooms. set aside.
In a heavy wide skillet, cook bacon.
Once bacon has released its fat add onion, mushrooms, and garlic.
Once the mushrooms are cooked, add handfuls of kale to skillet at a time, let it sit on top for a moment, then fold under onion mushroom mixture to help wilt the kale faster. when all the kale is fully wilted, let cool for a moment. Set aside.
Meanwhile, cut bread into cubes.
in a large bowl, mix bread cubes with kale, onion, mushroom mixture.
Grease a 2-quart casserole pan.
Add cheese to bread mixture, then press into casserole pan.
In a separate bowl, mix eggs, milk, herbs, salt and pepper.
Slowly pour the egg mixture into pan.
Press to help bread absorb egg mixture.
Cover with foil, then press once more, and place in refrigerator for at least an hour.
This dish is better when it gets to sit for many hours so the bread can fully soak up the egg mixture.
Hours later or next day:
Preheat the oven to 350 degrees.
Remove foil and place in oven.
Let bake for about 45 minutes, or until egg mixture is fully cooked and it is puffy and golden brown.
Let cool for 10 minutes before serving.
1 hour ahead of time or day before:
Cut bacon into 1 inch pieces. Peel and dice onions. Peel and mince garlic. Wash and dice mushrooms. set aside.
In a heavy wide skillet, cook bacon.
Once bacon has released its fat add onion, mushrooms, and garlic.
Once the mushrooms are cooked, add handfuls of kale to skillet at a time, let it sit on top for a moment, then fold under onion mushroom mixture to help wilt the kale faster. when all the kale is fully wilted, let cool for a moment. Set aside.
Meanwhile, cut bread into cubes.
in a large bowl, mix bread cubes with kale, onion, mushroom mixture.
Grease a 2-quart casserole pan.
Add cheese to bread mixture, then press into casserole pan.
In a separate bowl, mix eggs, milk, herbs, salt and pepper.
Slowly pour the egg mixture into pan.
Press to help bread absorb egg mixture.
Cover with foil, then press once more, and place in refrigerator for at least an hour.
This dish is better when it gets to sit for many hours so the bread can fully soak up the egg mixture.
Hours later or next day:
Preheat the oven to 350 degrees.
Remove foil and place in oven.
Let bake for about 45 minutes, or until egg mixture is fully cooked and it is puffy and golden brown.
Let cool for 10 minutes before serving.