Kale, Mushroom, Leek Savory Bread Pudding makes a hearty breakfast, brunch or dinner and feeds a small crowd. vegetarian
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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 right away 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
Total Time 1 hour 25 minutes
Servings 6 Servings
Calories 1815kcal
Author Traci York | Vanilla And Bean

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.

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.

Nutrition

Calories: 1815kcal | Carbohydrates: 277g | Protein: 88g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 238mg | Sodium: 3330mg | Potassium: 1563mg | Fiber: 12g | Sugar: 19g | Vitamin A: 10555IU | Vitamin C: 113mg | Calcium: 1182mg | Iron: 20mg