Make ahead for those busy weekend mornings. Kale, Mushroom, Leek Savory Bread Pudding makes a hearty breakfast, brunch or dinner and feeds a small crowd. vegetarian
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?
Driving past the tulip and daffodil fields last week in Skagit Valley, there were fields of yellow and red as far as the eye could see. The tulips are a few weeks early this year due to our mild Winter and swamp-inducing rains. I’ve yet to wander through the fields but hope to get out there this weekend. Sometimes if we go early in the bloom season, we can beat the millions of others who come see the flowers welcoming Spring. Have you been?
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 on the regular.
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.
In this Kale, Mushroom, Leek Savory Bread Pudding, 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: Fill a medium sauce-pot half full of water. Bring it to a rolling boil, place the destemmed kale in the water, pushing it down into the water with tongs… don’t burn your fingers! Set a timer for one minute, then strain and plunge the kale into an ice bath to cool. Squeeze out as much water as possible then use or freeze.
I totally wanted to title this Kale, Mushroom, Leek Savory Bread Pudding Shut The Front Door Weekend Brunch, y’all, because it’s so mouthwateringly tasty. But alas, I had to consider what Google wanted.
Google got its way.
A Few Recipe Notes:
- 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!
- 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, 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?
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 bread mixture into the prepared baking dish. Pour egg mixture over the bread mixture. Using the back of a spatula, firmly press the ingredients into the pan. Sprinkle the remaining cheese over the top and firmly nudge the reserved bread into the cheese leaving it 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 and 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 55 minutes turning 1/2 way through baking.
Recipe 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 of a veg friendly cheese is unavailable. Look for veg friendly brands like BelGioioso for Parmesan and Boars Head for Gruyere. This resource will help you select vegetarian cheese.
<div>
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.
It is definitely WARM over here! The weather will be in the 70s for the weeks ahead. I feel like I’m not ready for warm weather yet! And if the weather is already in the 70s for early spring…I can’t wait what summer has in store for us! This is a beautiful bread pudding, Traci. Cheesy, full of veggies, and it looks so satisfying–my kind of meal, indeed!
It’s too early for that heat! Us too, Lisa. Here we are at the end of March and we’re supposed to hit 70 by the weekend! :/ I’m dreading summer temps… oh no!!
I’ve always wanted to go visit the tulip fields in Skagit county! They’re so incredibly beautiful, I’m always gawking at friend’s photos all spring. I want Seattle’s spring to hurry up a bit too – at least we’re supposed to be getting into the 70s later this week!! And OMG this bread pudding. I’m not big on sweeter breakfast foods, so this is right up my alley. I can’t believe I’ve never had a savory bread pudding before! I think I need to have a brunch party so I can make this…although it’d probably be totally delicious for dinner with a side salad too. :D
You must go, Rachel! It’s worth the drive North! Go early to beat the crowds. You’ll love it and this savory bread pudding! DO IT! :D
It’s sort of spring-ish here, although our grass is still brown…I can’t wait for a little green in my life! I love this savory bread pudding!! So creative. And good tips about blanching the kale, I will definitely have to try this next time. It would be so convenient to just throw a handful of frozen kale into a dish.
Hopefully you’ll get that green grass sooner than later! Yayaya for blanching kale. It’s so convenient! xo
Yum – Traci, this looks absolutely amazing! I know what you mean about the markets. Our local farmer’s market still has ample squash and heaps of kale. But I’m not complaining:) Although, the weather is most definitely warming up. So spring-y things are so close…I feel it!
No complaints here! Isn’t it a delicious extension of Winter? Soon enough we’ll be missing those things and longing for Winter again! :D
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
This looks like everything I want in a comforting meal – now if only I could get the boyfriend to eat leeks and mushrooms. :P
Spring is always behind here in Ontario. We don’t even get asparagus until late May usually! We also just got an ice storm yesterday so I’m not holding my breath for spring yet haha.
Hey Chelsea, I don’t think he’ll notice. If you chop them both up extra small.. there’s so much going on in this recipe, he won’t even notice. I hear ya on the late Asparagus! We should have some locally soon. And an ice storm!? Oh my! Stay warm my dear!
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 had a moment (hehe) when I saw this on your instagram last night! I love your product (veggies) shots Traci. Gah! Too delicious for words darling. It has been so awfully mild here, no sign of spring whatsoever. :(
I had one question, is there any way to replace the eggs in this dish? I’m just not a fan of them in savory dishes. Thanks in advance Traci! Love ya! <3
Thank you Rakhee!! Likewise my dear. No Spring!? Oh nooo… soon. I think it arrived here today! It’s amazing out. Replacing the eggs.. I’m thinking you may be able to do some sort of silken tofu like a tofu scramble (but that’s usually made with firm.. I think). If you experiment, I’d love to hear what you find!
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! ;)
I spied some Cali asparagus in the store yesterday, and it looked good but decided to wait a few more weeks… knowing we’ll have fresh soon. It’s worth the wait. Kinda like Strawberries.. I just try to be patient. It is already so warm for this time of year, so I have a feeling produce will be early. You DO need this on your brunch table! xo
It’s gorgeous out where you live, Traci! The awakening of all the beautiful blooms in Spring is such a sight to behold. We don’t have the glorious seasons here (all sunshine and rain). It may be hot and humid here right now but this savoury cheesy-mushroomy bread pudding speaks right to my belly! What a hearty brunch!
Hazel x
It is, Hazel. I’m so grateful to live in this beautiful State, although the Winter days are short and gray, all the other seasons make it worth while. A hearty brunch, why yes! xo
Greetings from Virginia, where my radishes and scallions have just begun to sprout… and our first daffodil bloomed this afternoon. Spring has sprung! Love the bread budding- it’s absolutely gorgeous!
Hey MB! Thanks for stopping by. Such an exciting time of year and those scallions, I’ve missed them terribly. Looking forward to some radishes too. Thank you my dear! :D
Yesssssss! It was warming up here in Texas, but the last few days have been chilly and rainy, the perfect weather for this kind of cosy fare. Plus- leeks and mushrooms are always divine together!
Hehe! I’m with ya! Cozy is still in order.. for a little while anyway. And those leeks and mushrooms are fabulous together! :D
I love kale, and I love that you used it in such a unique way in this savory bread pudding! And I can’t wait until spring is really here and all of the produce is available :)
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 !
I have an abundant amount asparagus already that I’m trying to preserve now for later, pickling it in spears and small bite sized pieces. This dish combines all my favorite veggies and carbs in one-I can’t wait to try it!
That’s so smart, Megan. I”ve never preserved asparagus, but it’s something I like to do. It’ll taste divine once fresh asparagus is out of season. What a great idea! Veggies and carbs… my thoughts exactly! Thank you my dear! :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
Savory bread pudding sounds so good! And it looks seriously delish!! I’m looking forward to giving this a try!
Thank you, Jen! I hope you enjoy it! :D
Kale will always have huge parts of my heart Traci! There is something so nourishing about it – and not to mention that it is available in infinite varieties. This bread pudding is delicious – and anything with leeks, I’m there a thousand times over. – -I’m happy it’s spring, but good thing I was holding my breath because we had a snow storm yesterday. (:
Hooray for Kale, Danielle!! I love it too, especially with leeks. And you’re having a bit of snow? My goodness! Although there’s snow all around us in the mountains, we didn’t get any this year on the Island. I’ve missed it. xo
It has been nice here, Traci… a bit cold, but the birds are chirping, the flowers are blooming and spring produce is popping up everywhere. I have my fingers crossed spring makes its way to you very soon!! I love kale (since you asked) and I looooove a good bread pudding, especially a savory one! So this one is right up my alley! You packed this comforting, delicious beauty with SO much deliciousness! Seriously, everything I love is in here. This would be perfect for dinner or any sunday brunch (including Easter)! Pinned! Cheers, friend – to a wonderful Easter! xo
Bird song is the messenger of Spring. It’s my favorite thing about it. Bread pudding… sweet or savory? I’m all over it… and just thinking, I’ve not had a sweet bread pudding in forever. It sounds soo good. Thank you for your Pin, Chey! You have a beautiful weekend too! xo
All my favorites, gorgeous, as ever, Traci! I have a handy little kale massaging trick for your kale salad fans: http://debspots.com/2015/01/31/surprising-kale-salad/
Love ya, Happy Spring!
Oh yeah, thank you for sharing Deb! For me, it’s about the dishes. If I can get away with not messin up one more bowl or pot, I’m all for it! But in the end, we just need to get the job done, right? xo
I make one really similar to this and you’ve reminded me how wonderful stratas/savory bread puddings are. I love making them the evening before and having it all ready the next day! Kale and mushrooms are a favorite combo and leeks give it such a nice spring feel. And super impressed with that steam shot… I never get those right!
I think that’s what I love most about them, Emily… they make weekend mornings slow and luxurious. Breakfast is already made! I love it! Steam shots are hard… like after one million tries! hehe! xo
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.
LOL!! You bet.. a delicious, hearty brunch! Thank you Kelly. I love it raw too, but lately it’s been finding it’s way into soups and casseroles. Just love it! The egg cartons change too… with all the rain we’ve had the artwork had chickens with umbrellas.. so cute! :D
I love cremini mushrooms and I seriously can’t get enough kale- this looks like a serious spring brunch entree :)
Kale is where it’s at! Love cremini too… so much umami! :D