Savory Bread Pudding
Serving Size:16|Prep Time:30minutes|Cook Time:1hour
Directions
Bread
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Butter a 13x9x2-inch baking dish.
  3. Place cubed bread in a large bowl and add olive oil, thyme leaves and garlic and toss until bread is coated.
  4. Sprinkle with salt and pepper.
  5. Place on a large baking sheet and bake for about 15 minutes, or until golden brown. Place in a large bowl.
Vegetables
  1. Melt butter in a large saucepan over medium high heat.
  2. Add onions, leeks and kale and sauté until softened, about 5–7 minutes.
  3. Add mushrooms and cook until all liquid has evaporated, about 10–12 minutes.
  4. Add sautéed vegetables and fresh parsley to toasted, cubed bread. Toss to combine.
  5. Set aside to cool to room temperature.
Custard
  1. Whisk together the eggs, milk, salt and nutmeg.
Assembly
  1. Pour the custard mixture over the toasted bread and vegetable mixture and fold to combine.
  2. Pour into the buttered baking dish and sprinkle evenly with grated cheese.
  3. Bake uncovered until the cheese is melted and the top is golden brown, about 45 minutes – 1 hour.
Chef’s Narrative
Crusty bread, sautéed vegetables and melty cheese come together in this crunchy, moist and delicious dish. Perfect as a side dish or entrée with a crisp green salad, it’s a great dish for the busy holidays – you can assemble it a day ahead and keep it in the refrigerator and it’s also wonderful re-heated the next day.
Recipe Substitutions
Try Brindisi, an aged Fontina cheese, in place of the Asiago. This artisanal cows-milk cheese lends a fruity, deep flavor to the dish.
Ingredients
  • 8cupscubed, crusty breadcountry style or ciabatta, bottom crust and end pieces removed, 1-inch cubes
  • 1/4cupolive oil
  • 4teaspoonschopped fresh thyme leaves
  • 1garlic cloveminced
  • 1/4teaspoonsalt
  • pinchground black pepper
  • 6tablespoonsbutter
  • 1poundcremini mushroomsroughly chopped
  • 1 1/2cupschopped onion
  • 1 1/2cupschopped leekswhite and light green part only
  • 2cupskaleribs and stems removed, chopped
  • 1/3cupchopped parsley
  • 3 1/2cupswhole milk
  • 8eggs
  • 2teaspoonssalt
  • pinchnutmeg
  • 1cupshredded cheeseAsiago or Brindisi
AllergensEgg, Milk, Wheat