Make ahead for those busy weekend mornings, brunch or special holiday occasions; Vegetarian Savory Bread Pudding makes a hearty breakfast, brunch or dinner and feeds a small crowd. Make it with Multigrain Sourdough Bread for fabulous flavor, this mushroom bread pudding is make ahead ready! [ VIDEO on recipe card ]
Savory Mushroom Bread Pudding
We all need a breakfast or brunch recipe we can rely on for make ahead easy, especially for holiday gatherings. Ideally a recipe that can be pulled together the day before and baked the next morning. It needs to be hearty, full of flavor, texture and veggie packed.
Savory bread puddings (also known as stratas) are known for this and more. They’re perfectly suited for the breakfast and brunch table, but also, it stands in easily for dinner. I love making this mushroom bread pudding recipe during the holidays, because it’s a family favorite and easy to pull together.
At a Glance How to Make Savory Bread Pudding
This kale strata recipe is pretty flexible in using what you have on hand as far as bread goes. I like making this recipe with Multigrain Sourdough Bread or Everyday Sourdough because I almost always have it on hand, but challah will work too. Letting the bread pudding set overnight in the refrigerator renders a more tender bread pudding. Although it can be baked the same day it’s assembled, be sure to let it set/soak for at least an hour.
- First, remove the stems on the kale, then blanch, cool, and chop. Transfer the into a large bowl.
- Second, sauté the leeks and cremini mushrooms in a large skillet over medium-high heat with a bit of olive oil. Transfer to the bowl with the kale.
- Third, to the mixing bowl add the cheese and cubed bread. Stir to blend.
- Next, whisk together the large eggs, milk, salt and spices. Pour egg mixture into the large mixing bowl with the bread cubes and mushroom mixture.
- Last, transfer the savory bread pudding to a prepared baking dish and sprinkle the top with more cheese.
At this point the mushroom bread pudding can be covered and rested in the fridge overnight or, allowed to soak for at least 30 minutes (preheat oven while it’s soaking), then bake until golden brown. Share with freshly ground black pepper, salt, chopped fresh chives and more Parmesan if desired.
A Veggie that Keeps on Giving
Kale is a veggie that’s available pretty much year round. It grows in all seasons here in the Pacific Northwest. I use it almost like a pantry staple because of its versatility. Kale is a hearty green like chard and collards, so it works well in salads, soup, casseroles, this eggy recipe for savory bread pudding or any recipe requiring a sturdy green.
About Blanching Kale
There are several advantages to blanching kale prior to including it in this recipe:
- Cleans and washes away pesky hidden dirt and debris.
- Destroys the enzymes that turn the veggies brown and mushy when cooking longer.
- Helps retain its bright green color and nutrients.
PRO TIP: If you want to freeze kale, blanch it first. Its color will go from a dark, purply green to a vibrant, bright green in about one minute. So if you see kale on sale grab it, blanch it, then freeze it. Enjoy it just like frozen spinach.
Traci’s Tips
- I love sourdough in this vegetarian savory bread pudding! Find it at you local bakery, co-op or make homemade Multigrain Sourdough Bread.
- Crimini mushrooms are delicious in this recipe and are easy to find. However, white button mushrooms or a wild mushroom mix are delicious as well!
- Make Ahead: This mushroom bread pudding recipe is best when made ahead. It’s texture improves from an overnight rest! Make it one day prior to when needed. Prepare the recipe, then cover and refrigerate it overnight. It’ll be ready when you are the next morning.
- Look for vegetarian Gruyere and Parmesan*. If unable to locate either as a vegetarian cheese (made without rennet), sharp white cheddar would be a fine substitution.
Kale Mushroom Leek Savory Bread Pudding
Ingredients
- 2 tablespoons Vegetable Oil I use coconut or olive oil
- 8 cups (810 grams) Kale destemmed and rough chopped into bite size-pieces (about two bunches)
- 2 1/2 cups (210 grams) Leeks split, cleaned, sliced thin into 1/2 moons (about 1 large leek)
- 12 ounces (340 grams) Crimini Mushrooms
- 6 cups (295 grams) Rustic Sourdough Bread cut into bite-sized cubes (about 1/2 a rustic loaf)
- 2 1/4 cups (240 grams) Gruyere grated*
- 1 cup (100 grams) Parmesan grated*
- 2 tablespoons Chives thinly sliced
- 1 teaspoons Fresh Thyme chopped
- 6 Large Eggs
- 2 cups (520 grams) Whole Milk
- 1 1/2 tablespoons Dijon Mustard
- 1 teaspoon Sea Salt divided
- 1 teaspoon Nutmeg
- 1/2 teaspoon Ground Black Pepper
Instructions
- Spray a 9″x13″ (22cm x 33cm) baking dish with pan spray. Set aside.
Prepare the Filling:
- To blanch the kale, fill a medium sized sauce-pot 1/2 way with water and put it on to boil. Set up an ice bath. Place the kale in the boiling water and press down to submerge. Set the timer for 1 minute. Remove the kale and plunge it into the ice bath to cool. Strain and press out excess water, as much as possible. Place in large mixing bowl.
- Add 1 Tbs oil to a saute’ pan, heat until shimmering. Add the leeks plus 1/4 tsp salt and cook on medium-low for about ten minutes, stirring occasionally until until soft. Some browning is good. Place the cooked leeks in mixing bowl with the kale.
- Clean and destem the mushrooms then slice thin. Add 1 Tbs oil to the same saute’ pan, heat until shimmering. Add the mushrooms and cook on medium-low for about 5 minutes, stirring only a few times. We want to sear those mushrooms. Add the mushrooms to the mixing bowl. Reserve 1 C (60g) of bread cubes, and a few handfuls of cheese and set aside. Then add the remaining bread, chives, thyme and cheeses to the kale and leek mixing bowl. Mix throughly.
For the Custard:
- Crack the eggs into a medium size mixing bowl. Add the milk, mustard, remaining salt, nutmeg, and pepper. Whisk until all ingredients are incorporated.
To Assemble:
- Pour the egg mixture into the large bowl with the veggies and bread. Stir until all the ingredients are evenly distributed. Using the back of a spatula, firmly press the ingredients into the pan. Sprinkle the remaining cheese over the top and nudge the reserved bread into the cheese/egg mixture leaving pieces to stick out and crisp up as it bakes. This creates delicious little bits of crunchy goodness over the top of the dish.
To Hold or Bake:
- Cover and refrigerate overnight OR allow to rest for at least 30 minutes prior to baking so the bread mixture has time to soak up the custardy mixture. Bake uncovered at 350F (180C) on center rack for about 48-55 minutes rotating the baker half way through baking. The bread pudding is done when the top is golden, puffy and bubbly.
- Rest for five minutes then serve warm. Store in a lidded container in the fridge for up to three days.
Video
Notes
*Sharp white cheddar is a fine substitution if a veg friendly cheese is unavailable. Look for veg friendly brands like BelGioioso for Parmesan and Boars Head for Gruyere.
Excellent recipe! I really enjoyed it. Great way to use up bread that is going stale.
Hi Traci, I’d been avoiding stratas because of the whole egg/health issue…do you think the recipe would work using just eggwhites? Thanks for your wonderful vegetarian recipes!
Hi Roberta! Thank you for sending a smile! Without doing some experimenting, I’m not sure this particular recipe would work with all egg whites. The ratio of bread would probably have to decrease since the yolks add creamy texture and richness. If you play with the ratios, please keep us posted!
IMO the custard part of a savory bread pudding needs a shot of finely minced anchovies or anchovy paste. Caraway seeds are a pretty good addition, too. I like my savory puddings with a soupçon of umami!
Thank you for sharing Hollis!
The kale in the supermarket was looking pretty sorry, so I bought a bunch of rapini instead. Otherwise I followed the recipe as written. It was delicious. I will absolutely be making it again.
Oh my that sounds delicious! Thank you for sharing your tip, Andrea, giving the recipe a go and five star rating (!!).
I had about five egg whites in the fridge leftover from making an English Trifle custard, and I added those to the custard recipe here. I’m so glad I did because I don’t think the six eggs would have gone far enough for all of the veg and bread cubes. The result was very good.
One shortcut: if you buy a big bag of pre-chopped kale and blanch it as directed, you really shouldn’t trouble yourself with stemming the kale. The stems cook long enough in the dish to become tender and are really good — they’re a lot like broccoli stems, in the end, and add great texture.
Another great one from Traci (and Ina Garten, who has a very similar recipe that requires pancetta).
Hi Katherine! Thank you for your note and sharing your tip about kale. I’ve not heard from anyone regarding a shortage of eggs for this recipe, but bread pudding is pretty versatile and easy to modify to taste. So happy to read you enjoyed it!
Yes for the holidays and special occasions, Liz! I love how versatile this recipe is. I hope y’all enjoy it. Happiest of holidays to you my friend!
Hello, This is truly excellent as a main course and/or side dish. Also great addition to a buffet/pot luck. Thyme is not a favorite so, I use Herbes De Provence with Thyme being last ingredient. I let sit about 45 minutes before baking. The longer this sits the more pudding consistence. When serving at a dinner party I make 2 casseroles, 1 vegan and 1 with meat. For breakfast I may add bacon/sausage. I like apples/bluberries. Can be made in slow cooker, just follow directions for your machine. I warm the cooker first, do not allow it to sit before cooking!raf Happy Holly Daze!!!!
Hi BertaAnne! thank you for your note and giving the recipe a go! Thank you for sharing your tips… Herbs De Provence sounds lovely.
I made this recipe for wine night with my girlfriends and it was a huge hit! I turned it put a bit by topping the bread pudding with a perfect poached egg and homemade creamy hollandaise sauce! AMAZING!
Absolutely delicious! I used Kale and Leeks from the garden, homemade Sourdough crusts and subbed plain drinkable yogurt with a splash of cream. Very nice texture and loads of flavor! Loving your recipes!
Hi Mary! Thank you for your note and giving the recipe a go! Yes to kale and leeks from the garden AND sourdough? HEAVEN! Love that splash of cream :D
Made this tonight. It is really good! Next time I’d try some wild mushrooms and maybe some artichoke hearts too. The only down side is that it takes a while to make, sit and bake so start early or the day before!
Hi Tracey! SO happy to hear you enjoyed the recipe. Thank you for your note! Wild mushrooms are fabulous in this bread pudding.
This looks amazing and I love the blanching kale advice thank you! I have a question.. im a vegetarian that loves cheese but sadly for me can’t stand the taste of eggs. Hope you feel sorry for me haha.. my question is.. why sub with veggie cheese but still use eggs? Maybe that’s a stupid question but I seriously am wondering. I’m going to find a way to make this with less eggs because all the other ingredients are my favorites!
Hey Mardi! Thank you for your note. When I refer to vegetarian cheese, I’m referring to cheese made without using rennet. Some cheeses are made with it and is a no go for many vegetarians. Now, if you’re referring to vegan cheese, this recipe could be made with eggs for those avoiding dairy, but still eat eggs. I’m thinking this could be made using tofu, probably a medium to firm tofu, if avoiding eggs. I hope this makes sense!
Hello Mardi, I use Vegan Chz because I and allergic to Dairy! When I want need to go full Vegan, soft Tofu works really well.raf Happy Holly Daze!!!!!
Hi Traci- I love your blog! The word strata is the plural form of stratum (Latin)- which means layers, or spreading, or laying something down. Or layers within something! A traditional Strata is made by layering the ingredients (hence its name), whereas a bread pudding generally has all of the ingredients happily jumbled up. Either way they are delicious!
Thank you for all of your lovely recipes!
Hey Jennie! Thank you so much for your kind words and clarification. I’ve seen the lines blurred with regards to what one calls these eggy dishes, but it makes perfect sense now! Glad I landed on pudding, :D with the veggies all jumbled up.. happily :D !