Kale Mushroom and Leek Savoury Bread Pudding

Jan 06, 2025January 6, 20250 26
in Bread & Rolls, Breakfast, Savoury

Prep Time

60 min

Bake Time

45-55 min

Yield

6-8

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons vegetable oil, coconut or olive oil
8 cups (810 grams) Kale de-stemmed and rough chopped into bite-size pieces
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) Sourdough Bread cut into bite-sized cubes
3 tablespoons ROGERS FOODS ALL PURPOSE FLOUR
2 1/4 cups (240 grams) Gruyere cheese, grated
1 cup (100 grams) Parmesan cheese, grated
2 tablespoons Chives, thinly sliced
1 teaspoon 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

1.Blanch kale - boil a medium-sized sauce pot in 1/2 water. Set up an ice bath. Place the kale in the boiling water and cook for 1 minute. Remove the kale and place it in the ice bath to cool. Strain and squeeze out excess water as much as possible. Transfer to a large mixing bowl.
2.Heat 1 Tbs oil in a frying pan. Add the leeks and 1/4 tsp salt. Cook on medium-low for about ten minutes, stirring occasionally, until soft and brown. Place the cooked leeks in the bowl with the kale.
3.Clean and remove the mushrooms' stems, then thinly slice all parts of the mushrooms. Add 1 Tbsp oil to the same sauté pan, heat, and add the mushrooms. Cook on medium-low for about 5 minutes, then add the mushrooms to the mixing bowl.
4.Reserve 1 cup (60g) of bread cubes and a few handfuls of cheese and set aside. Add the remaining bread, chives, thyme and cheese to the kale and leek mixing bowl. Mix thoroughly.
5....
6.For the Custard:
7.Whisk the eggs. Add the milk, flour, mustard, remaining salt, nutmeg, and pepper. Whisk until all ingredients are incorporated.
8....
9.To Assemble:
10.Pour the egg mixture into the large bowl with the leeks, kale, and bread. Stir until all the ingredients are evenly mixed. Press the mixture firmly into the pan using the back of a spatula. Sprinkle the remaining bread and lightly press it into the mixture (press only halfway in to allow the top bits to toast when baking). Top with the cheese. 

11....
12.Hold or Bake:
13.Cover and refrigerate overnight OR let the bread pudding rest for at least 30 minutes before baking so it has time to soak up the egg mixture. Bake uncovered at 350F (180C) on the center rack for about 45-55 minutes, rotating the pan halfway through. The bread pudding is done when the top is golden and the centre is cooked.
14.Rest for five minutes, then serve warm.

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