Kale and Mushroom Bread Pudding

It’s game time guys. We’re a few days away from Thanksgiving and here on What’s Gaby Cooking we have a few more goodies in store for you. Today it’s this Kale and Mushroom Bread Pudding that’s loaded with Parrano cheese! It’s kinda like a stuffing and kinda custard-y and it’s 100% delicious.

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!

Kale and Mushroom Bread Pudding

5 from 1 vote

This custardy stuffing is an amazing addition to your holiday table.

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Breakfast

Cuisine American

Servings 8 servings

Ingredients

  

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• 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

If you aren’t a fan of kale, use spinach.

Nutrition Information

Calories: 251kcal | Carbohydrates: 20g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 495mg | Potassium: 537mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2000IU | Vitamin C: 16mg | Calcium: 411mg | Iron: 2mg

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Parrano. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**