Make ahead for those busy weekend mornings, brunch or special holiday occasions; Kale, Mushroom, Leek Savory Bread Pudding makes a hearty breakfast, brunch or dinner and feeds a small crowd. This recipe is vegetarian.
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Finally Spring Has Arrived
Our days are getting longer, the rain has subsided, yet it’s still pretty chilly out. It’s beginning to feel like Spring though, with our service berry and camellias in bloom. I picked fresh thyme and chives yesterday. How is it where you are?
A Veggie that Keeps on Giving
In the meantime, I’m seeing Spring greens and even berries appear across the blog-o-sphere, and I can’t help but be a little jealous. I’m trying to wait patiently for the local asparagus to come in. Until then, I’m holding on to Winter crops the farm continues to provide in abundance. We’re still swimming in squash, and kale is a veggie that makes a showing year round.
How do you feel about kale?
I use it almost like a pantry staple and so have many kale recipes here on Vanilla And Bean. I can’t help but love it. Not only is kale nutritious, but it’s a hearty green like chard and collards, so it works well in soup, casseroles, and anywhere one would require a sturdy green. If you massage it (stick with me), it’s fabulous in salads. Massaging helps break down the plant cell walls and tenderizes the leaves to make them more palatable.
On Blanching Kale
In this Savory Bread Pudding recipe, the kale is blanched rather than wilted in the saute pan, before mixing it with other ingredients. Blanching serves several purposes here:
- 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.
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. Use it just like blanched frozen spinach.
How to Blanch Kale:
- First, fill a medium sauce-pot half full of water. Bring it to a rolling boil, and place the destemmed kale in the water, pushing it down into the water with tongs… don’t burn your fingers!
- Second, set a timer for one minute and cook the kale.
- Next, strain and plunge the kale into an ice bath to cool.
- Last, squeeze out as much water as possible then use or freeze.
A Few Recipe Notes
- Sourdough is a must in this recipe! Find it at you local artisan bakery, co-op or make your own homemade sourdough.
- I use crimini mushrooms in the recipe, but if you can find locally grown mushrooms at your farmers market, use them. A wild mushroom mix would be divine!
- Make Ahead: This recipe can be made 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.
- Vegetarian Gruyere and Parmesan can sometimes be hard to find. If unable to locate either as a vegetarian cheese (made without rennet), sharp white cheddar would be a fine substitution. I’ve linked to a resource in the Notes section of the recipe.
Savory bread pudding is also known as a strata. Why the confusion? What do y’all call it?
the recipe
Kale, Mushroom, Leek Savory Bread Pudding
Ingredients
- 2 Tbs Coconut Oil virgin, unrefined.
- 8 C Kale destemmed and rough chopped into bite size-pieces (about two bunches), 210g
- 2 1/2 C Leeks split, cleaned, sliced thin into 1/2 moons (about 1 large leek), 210g
- 12 oz Crimini Mushrooms 340g
- 6 C Rustic Sourdough Bread cut into bite-sized cubes (about 1/2 a rustic loaf), 295g
- 2 1/4 C Gruyere grated*, 204g
- 1 C Parmesan grated*, 100g
- 2 Tbs Chives thinly sliced
- 1 tsp Fresh Thyme chopped
- 6 Large Eggs
- 2 C Whole Milk 520g
- 1 1/2 Tbs Dijon Mustard
- 1 tsp Sea Salt divided
- 1 tsp Nutmeg
- 1/2 tsp 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 1/2 way through baking. The top will be golden, puffy and bubbly.
- Rest for five minutes then serve warm. Store in a lidded container in the fridge for up to three days.
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.
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!
Hi what do you mean by turn it over half way ?
Hi Sal! Are you referring to “Bake uncovered at 350F (180C) on center rack for about 55 minutes turning 1/2 way through baking.” If so, simply rotate the baking pan half way through baking – so that the bread pudding bakes evenly. I hope this helps!
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!
This bread pudding looks and sounds divine! We got buried under some 4 feet of snow yesterday so I could go for a steaming hot helping right now. :)
Snow? For real!? And we’re burning up here in the Pacific Northwest! This will keep you cozy and warm, Nicole! xo
Oh my lord, Traci, this looks amazing! So happy I meandered over to Tastespotting this morning (err, almost afternoon) and discovered it.
I think this savory pudding is the definition of comfort food. I don’t think that there is anything I do not like in the list of the ingredients. I have made similar recipes in the past, but never used kale in any of them. Such a great idea.
Love it! <3
I couldn’t agree more. It’s a hearty, stick-to-your-bones brunch and is so good during the colder months of the year. The kale is fabulous in this recipe, Aysegul! :D
I wish I could join you for your walk through the tulip fields…I can imagine its beauty and effect on one’s overall mood (and blood pressure!). We have sunflower fields nearby and they’re nothing short of gorgeous. Helps me dream for a moment that I’m back on the Tuscan countryside… So, I love this dish. I love the mood your photos create (as always!)… though, I must admit, kale and I are not really friends (but how I’d love to change that!). Baby kale, perhaps? I’ve had that and liked it…but I haven’t ever used kale in my cooking. Perhaps I need to learn the technique of massaging it…I’ll keep with it – especially since I would love to try this recipe! Thanks for sharing, my friend! Have a lovely weekend!
Awwhhhh yess.. effect on ones mood. The tulips have that soothing effect! You’d love it Annie. I’ve never been in a field of sunflowers. The farm plants several long rows of it and they’re so beautiful against the blue Summer sky… I can’t imagine a whole field! I hope you’ll cozy up with Kale, Annie. It’s so delicious and has so much nutritional benefits. When you start cooking with it, you’ll see how versatile it is.. the it just kinda sucked me in from there. Plus the farm grows so much of it! I have easy access to it! You too, Annie! xo
Well, we had a bit of Spring weather, but then got snow (ack!) and freezing temperatures all over again. I was very worried about the daffodils and crocuses that had bloomed already, but they seem to have survived. I love savory bread puddings and they were a staple in the French restaurant where I worked. We always called them strata’s though. And we kind of used them as a way to get rid of the leftover roasted veggies and bread at the end of the week! A little bit of cleaning out the fridge, if you will! Have a great weekend, Traci! XOXO!
Snow?! ack is right?! Happy to hear the flowers survived! Strata vs Bread Pudding… I wen’t back and fourth on that too. I’ve seen them called both. I can see how just about any veggie would work in this too… in an effort to clean out the fridge. And bread too! Thank you, Liz! xo
I’m surprised you haven’t had any asparagus yet! It’s all over the place here in Cali but I suppose our warmer weather allows for earlier harvest. It will be well worth your wait!
In the meantime, I’d be happy to enjoy what’s left of winter’s veggies in this delicious bread pudding. I can never get enough kale and the combo with eggs, bread, and gruyere sounds to-die-for. I need this on my brunch table this weekend! ;)
Thank you, Sarah! I’m with ya… the farmers market starts next week!
Love this, Traci – the perfect warm and comforting dish for a spring night. We had a terrific wind storm here a couple of nights ago and this is the dish that I would have loved to eat on that chilly night. Love the combo of kale and mushrooms. And I’ve so envious that you live near tulip fields – what a gorgeous sight that must be!
Yayaya!! Thank you Geraldine! Ah.. yes! You’d love the tulips.. incredible color and it just feels good walking among such beauty. We were feeling that wind storm here too… it was crazy. I thought for sure we were going to loose some trees and our in bloom camellia. No doubt this makes a good dinner… we’ve had this for all of the above! :D
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 !
The weather is getting beautiful here Traci. In fact today it’s supposed to be 70 degrees or more! You are speaking to my heart with this dish today! I am a huge lover of any type of bread pudding, sweet or savory! I love ALL the ingredients in this one! Will have to trick Tom and say it’s spinach though! Cannot wait to give it a try! Happy Easter!
Woah! 70 degrees! My goodness. We won’t see that till May or June! I hope you’ll give this a go… Those hidden veggies.. Tom will never know! :D
Oh my… shut the front door good girl :) Can we arrange an extra large family size for Sunday brunch? Gorgeous! Yes indeed, getting intimate with kale is the way to go ;o) I eat it raw most of the time though and would love to explore more in savory warm dishes like this beauty. A perfect holiday weekend offering my friend – and you really capture the delicious essence in your photos. That egg carton, by the way, is just too cute! love.