Kale and Mushroom Bread Pudding

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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.

A black baking dish whose base is wrapped in a white kitchen towel with freshly baked kale and mushroom bread pudding.


 

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!

A wooden board with salt, pepper, garlic cloves, shallot, bread cubes, chopped kale, a small glass mixing bowl with a broken egg and a big block of Parrano cheese.

Ingredients & Substitutions

Mise-en-place of all the ingredients required to make kale and mushroom bread pudding.
  • 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

A white dutch oven with oil and mushrooms being cooked.

Step 1: Preheat the oven to 350 degrees. Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms.

A white dutch oven with mushrooms being cooked, and shallot, thyme, garlic, salt and pepper just added to it.

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.

A white dutch oven with the veggie mixture base to make kale and mushroom bread pudding being cooked, and chopped kale freshly added to the dutch oven.

Step 3: Stir in the kale, let the kale wilt and remove from the heat.

A glass mixing bowl with eggs, milk, salt and pepper mixed together.

Step 4: Beat together the eggs and milk. Add salt and pepper to taste, and

A glass mixing with with the mushroom and kale mixture that was cooked, along with shredded cheese and bread cubes.

Step 5: In a large bowl, combine the bread cubes, the mushrooms and kale, and cheese and toss together.

A white rectangular baking dish with the veggie and bread mixture, topped with the egg and milk mixture.

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.

A white rectangular baking dish with freshly baked kale and mushroom bread pudding.

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.

A black rectangular baking dish wrapped in a white kitchen towel with freshly baked Kale and Mushroom Bread Pudding with some black plates, black kitchen towels and forks placed next to it.

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!

A block of Parrano cheese with some of the shredded cheese next to it.

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

Author: Gaby Dalkin
5 from 1 vote
This custardy stuffing is an amazing addition to your holiday table.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 8 servings

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

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
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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**

6 Comments

  1. Thanks for the delicious recipe Gaby!
    I liked the bold flavors that you had used.
    Keep up the great work.

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