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Vegetarian Bread Pudding in a baker ready for sharing.
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Kale Mushroom Leek Savory Bread Pudding

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.
Course Breakfast, Brunch, Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 55 minutes
Rest Time 30 minutes
Total Time 1 hour 55 minutes
Servings 6 Servings
Calories 588kcal
Author Traci York

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

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