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You are here: Home / Recipes / Breakfast & Brunch / Egg Dishes / Kale Mushroom Leek Savory Bread Pudding

Kale Mushroom Leek Savory Bread Pudding

5 stars (from 8 ratings)
By Traci York — Updated February 20, 2023 — 35 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

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 ]

Vegetarian Bread Pudding in a baker ready for sharing.

This recipe was first published in 2016. It has been updated with new photos and recipe notes December 2021. The recipe remains unchanged.

Table of Contents

  • Savory Mushroom Bread Pudding
  • Quick Guide: How to Make Savory Bread Pudding
  • A Veggie that Keeps on Giving
  • About Blanching Kale
  • How to Blanch Kale
  • A Few Savory Bread Pudding Notes
  • Kale Mushroom Leek Savory Bread Pudding Recipe
  • Video

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 (aka 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.

1. Ingredients to make savory bread pudding . 2. Sliced mushrooms on a cutting board. 3. Leeks sliced lengthwise on a cutting board. 4. Blanched kale on a small sheetpan.

Quick Guide: 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. In summary, here’s how to make this mushroom bread pudding (see recipe card for details):

  • 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 the ingredients.
  • 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.

1. Sauted leeks in a skillet. 2. Mixing eggs and milk in a bowl. 3. Adding spices to the milk and eggs. 4. Sautéing mushrooms in a skillet.

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. Not only is kale nutritious, but it’s 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 where one would require a sturdy green.

1. Ingredients in a large bowl for making mushroom bread pudding. 2. Ingredients in a bowl, mixed for breakfast bread pudding.

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.

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.
  • 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.
1. Hands placing bread cubes in a baker over the eggy bread pudding. 2. Closeup of mushroom kale leek savory bread pudding.
Savory Bread Pudding in a baker with a spoon and some scooped out.

A Few Savory Bread Pudding Notes

  • 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 (aka baby bella) are delicious in the recipe and are easy to find. However, white button mushrooms or a wild mushroom mix would be delicious!
  • Make Ahead: This mushroom bread pudding recipe is best when made ahead. It’s texture benefits 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.

More Breakfast Recipes for Sharing

  • Lemon Dutch Baby
  • Sourdough Oatmeal Pancakes
  • Banana Pecan Oat Waffles
  • Broccoli Rabe Frittata with Pesto Ricotta
  • Apple Baked Oats with Cranberry Crumble

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Did you make this recipe? If so, please leave a comment and rating below as it helps others considering making this recipe and I love hearing from you!

Vegetarian Bread Pudding in a baker ready for sharing.
Print Recipe

Kale Mushroom Leek Savory Bread Pudding Recipe

Prep Time:30 minutes minutes
Cook Time:55 minutes minutes
Rest Time:30 minutes minutes
Total Time:1 hour hour 55 minutes minutes
Servings:6 Servings
Calories:588kcal
Author:Traci York
A fabulously hearty and filling cheesy egg-bake. Kale, Mushroom and Leek Savory Bread Pudding is perfect for holiday gatherings or for a weekend brunch. Make and bake the same day or make ahead, rest in the fridge, then bake in the morning. It's ready when you are.

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

This recipe makes excellent leftovers. To reheat, place in a 350F (280C) oven for about 10 minutes.
*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. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1Serving | Calories: 588kcal | Carbohydrates: 37g | Protein: 38g | Fat: 34g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 1149mg | Potassium: 1032mg | Fiber: 2g | Sugar: 8g | Vitamin A: 10575IU | Vitamin C: 113mg | Calcium: 999mg | Iron: 5mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
 

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  1. Avatar for Hollis RamseyHollis Ramsey

    April 8, 2023 at 9:59 am

    5 stars
    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!

    Reply
    • Avatar for Traci YorkTraci York

      April 8, 2023 at 10:11 am

      Thank you for sharing Hollis!

      Reply
  2. Avatar for Andrea BrysonAndrea Bryson

    April 3, 2023 at 8:49 am

    5 stars
    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.

    Reply
    • Avatar for Traci YorkTraci York

      April 3, 2023 at 11:16 am

      Oh my that sounds delicious! Thank you for sharing your tip, Andrea, giving the recipe a go and five star rating (!!).

      Reply
  3. Avatar for Katherine ReedKatherine Reed

    January 1, 2022 at 11:08 am

    5 stars
    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).

    Reply
    • Avatar for TraciTraci

      January 1, 2022 at 11:48 am

      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!

      Reply
  4. Avatar for BertaAnneBertaAnne

    December 18, 2021 at 1:27 pm

    5 stars
    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!!!!

    Reply
    • Avatar for TraciTraci

      January 1, 2022 at 11:44 am

      Hi BertaAnne! thank you for your note and giving the recipe a go! Thank you for sharing your tips… Herbs De Provence sounds lovely.

      Reply
  5. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    December 18, 2021 at 6:39 am

    Yum! I make a strata/savory bread pudding every year for Christmas morning. So easy and a total crowd pleaser. Will try yours this year!

    Reply
    • Avatar for TraciTraci

      December 22, 2021 at 1:28 pm

      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!

      Reply
  6. Avatar for MaryAnn | The Beach House KitchenMaryAnn | The Beach House Kitchen

    December 16, 2021 at 5:03 pm

    Love this bread pudding Traci! So savory and delicious. And I love the video that shows how easy it really is to make! Such a comforting dish for the winter season!

    Reply
    • Avatar for TraciTraci

      December 16, 2021 at 8:03 pm

      Thank you Mare! Indeed, so comforting and tasty and it’ll feed us all!

      Reply
  7. Avatar for BridgetteBridgette

    December 4, 2020 at 6:18 am

    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!

    Reply
  8. Avatar for Mary AtwoodMary Atwood

    May 10, 2020 at 3:35 pm

    5 stars
    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!

    Reply
    • Avatar for TraciTraci

      May 10, 2020 at 5:35 pm

      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

      Reply
  9. Avatar for TraceyTracey

    April 9, 2020 at 8:49 pm

    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!

    Reply
    • Avatar for TraciTraci

      April 10, 2020 at 11:23 am

      Hi Tracey! SO happy to hear you enjoyed the recipe. Thank you for your note! Wild mushrooms are fabulous in this bread pudding.

      Reply
  10. Avatar for MardiMardi

    December 15, 2017 at 9:44 pm

    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!

    Reply
    • Avatar for TraciTraci

      December 16, 2017 at 12:52 pm

      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!

      Reply
    • Avatar for BertaAnneBertaAnne

      December 18, 2021 at 1:40 pm

      5 stars
      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!!!!!

      Reply
  11. Avatar for aysegulaysegul

    March 27, 2016 at 12:49 pm

    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

    Reply
    • Avatar for TraciTraci

      March 30, 2016 at 4:56 am

      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

      Reply
  12. Avatar for annie@ciaochowbambinaannie@ciaochowbambina

    March 25, 2016 at 6:30 am

    5 stars
    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!

    Reply
    • Avatar for TraciTraci

      March 26, 2016 at 2:27 pm

      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

      Reply
  13. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    March 25, 2016 at 6:12 am

    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!

    Reply
    • Avatar for TraciTraci

      March 26, 2016 at 2:21 pm

      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

      Reply
  14. Avatar for Sarah CookSarah Cook

    March 24, 2016 at 11:13 pm

    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! ;)

    Reply
  15. Avatar for TraciTraci

    March 24, 2016 at 11:06 am

    Thank you, Sarah! I’m with ya… the farmers market starts next week!

    Reply
  16. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    March 24, 2016 at 8:29 am

    5 stars
    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!

    Reply
    • Avatar for TraciTraci

      March 24, 2016 at 11:04 am

      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

      Reply
  17. Avatar for JennieJennie

    March 24, 2016 at 8:21 am

    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!

    Reply
    • Avatar for TraciTraci

      March 24, 2016 at 11:00 am

      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 !

      Reply
  18. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    March 24, 2016 at 7:35 am

    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!

    Reply
    • Avatar for TraciTraci

      March 24, 2016 at 10:55 am

      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

      Reply
  19. Avatar for Kelly MulcairKelly Mulcair

    March 23, 2016 at 9:31 pm

    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.

    Reply

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Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
CookieTypeDurationDescription
__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Advertisement
CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos