Table of Contents
Why I Love This Recipe
Let’s start at the beginning shall we? Sautéed mushrooms, kale, shallots, thyme and garlic start the base of this recipe. Everything gets seasoned and then tossed together with the day old bread. It’s imperative that you use day old bread because you want it to be just a bit hard. Trust me on this. Add the Parrano which is going to give the whole dish this really delicious nutty Parmigiano-Reggiano / Gouda flavor. Then you make the custard mixture which consists of eggs and milk, toss it all together and then bake. Simple right? The result is this crazy delicious bread pudding that compliments just about everything this time of year. Put it on your Thanksgiving Menu or serve it up with some salad and a rack of lamb and you’re ready to party. ALSO… If you haven’t tried Parrano in my meatballs yet - GET TO IT!! It’s comfort food season and we’ve got work to do!
Ingredients & Substitutions
- Olive Oil
- Crimini Mushrooms sliced
- Dinosaur Kale stemmed and cut into pieces
- Shallot sliced
- Fresh Thyme coarsely chopped
- Garlic Cloves roughly chopped
- Salt
- Pepper freshly ground
- Whole Grain Bread day old cut into 1 inch cubes
- Parrano Cheese grated
- Eggs
- Milk
*For a full list of ingredients and instructions please see recipe card below.
How to Make Kale and Mushroom Bread Pudding
Step 1: Preheat the oven to 350 degrees. Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms.
Step 2: Cook, stirring often, until the mushrooms begin to soften, add the shallot, thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant.
Step 3: Stir in the kale, let the kale wilt and remove from the heat.
Step 4: Beat together the eggs and milk. Add salt and pepper to taste, and
Step 5: In a large bowl, combine the bread cubes, the mushrooms and kale, and cheese and toss together.
Step 6: Spray a 2-quart baking dish. Transfer the bread mixture to the prepared baking dish. Pour the milk and eggs mix over this. Toss to combine and let sit for 10 minutes while the bread absorbs the liquid.
Step 7: Transfer to the pre-heated oven and bake 45 minutes, until puffy and golden brown. Remove from the oven and serve hot or warm.
How to Store Kale and Mushroom Bread Pudding
You can store this in the fridge once its cool. Transfer to a container, or cover the baking dish tightly with foil. When its time to eat, pop it back in the oven or microwave until its warmed throughout.
How to Freeze Kale and Mushroom Bread Pudding
You can freeze this bread pudding! Once you're done baking it, let it cool, and then transfer it into smaller glass containers and freeze. When it's time to eat it, just warm it up in a toaster oven, in the oven or in the microwave until it's warmed throughout.
Tips & Tricks
If you aren't a fan of kale, use spinach.
FAQs
What other breads can I use for this bread pudding?
You can use any good bread that you like. If its very fresh, or you can dry it in the oven for a few minutes.
Can I substitute other mushrooms?
You can use any mushrooms that you like. You can also do a mix if you like that.
Can I prep this in advance?
Absolutely! You can cook the veggie mixture up to 3 days earlier. Just toss the bread and shredded cheese in and pour the egg and milk mixture, and then in the oven it goes!
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Kale and Mushroom Bread Pudding
Ingredients
- 1 tablespoon olive oil
- 1 pound Crimini mushrooms sliced
- 1 bunch dinosaur kale stemmed and cut into pieces
- 1 shallot sliced
- 1 teaspoon fresh thyme leaves coarsely chopped
- 3 garlic cloves roughly chopped
- Salt and freshly ground pepper
- ½ pound day old whole grain bread cut into 1 inch cubes
- 1 ½ cups grated Parrano cheese
- 4 eggs
- 2 cups milk
Instructions
- Preheat the oven to 350 degrees.
- Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until the mushrooms begin to soften, add the shallot, thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, let the kale wilt and remove from the heat.
- Spray a 2-quart baking dish. In a large bowl, combine the bread cubes, the mushrooms and kale, and cheese and toss together. Transfer to the prepared baking dish.
- Beat together the eggs and milk. Add salt and pepper to taste, and pour over the bread mixture. Toss to combine and let sit for 10 minutes while the bread absorbs the liquid.
- Transfer to the pre-heated oven and bake 45 minutes, until puffy and golden brown. Remove from the oven and serve hot or warm.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Obsessed with this savory bread pudding! Delicious!
Wow this looks decadent and amazing! love all that cheese!
Love this savoury bread pudding!
Could the kale be substituted by spinach? Would the result be similar?
absolutely!!! and just as delicious
Thanks for the delicious recipe Gaby!
I liked the bold flavors that you had used.
Keep up the great work.