Savory Bread Pudding

We adapted this recipe from the NY Times.

Ingredients

  • 1 bunch kale, any type, stemmed and washed

  • 1 tablespoon extra virgin olive oil

  • ½ pound mushrooms, sliced

  • 1 teaspoon fresh thyme leaves, coarsely chopped

  • 1 to 2 garlic cloves (optional)

  • Salt and freshly ground pepper

  • ½ pound stale bread, preferably whole-grain, sliced about 1 inch thick

  • 1 can of sun-dried tomatoes in oil

  • 1 jar of fire roasted pepper

  • 2 ounces Gruyère cheese, grated (1/2 cup)

  • 1 ounce Parmesan cheese, grated (1/4 cup)

  • Salt and freshly ground pepper

  • 4 eggs

  • 2 cups low-fat milk

Instructions (Prof. Mazor's Version)

  1. Add the sun-dried tomato oil a dutch oven or skillet and heat over medium heat.

  2. Add the mushrooms. Cook, stirring often, until they begin to soften.

  3. Add the kale and continue to saute until the kale wilts and becomes tender.

  4. Drain and chop the peppers.

  5. Add the thyme, garlic, chopped (or torn) peppers, sun-dried tomatoes, and salt and pepper to taste. Continue to cook for another minute or two. Then remove from heat.

  6. Cut the bread into 1-inch squares.

  7. Preheat the oven to 350 degrees. Oil or butter a 2-4 quart baking dish. In a large bowl, combine the bread cubes and sauteed mushrooms and kale mixture and toss together.

  8. Beat together the eggs and milk. Add the cheese and salt and pepper to taste.

  9. Pour over the bread mixture and mix well to combine. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.

  10. Add the mixture to the baking dish, pushing down to make sure it all fits.

  11. Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.