Best 2 Savory Bread Pudding With Kale And Mushrooms Recipes

Indulge in the savory delight of bread pudding taken to new heights with a medley of kale, earthy mushrooms, and a symphony of herbs. This versatile dish offers two tantalizing recipes - a vegetarian version bursting with flavors and a meat-lover's haven brimming with succulent sausage. Prepare to embark on a culinary journey where hearty croutons soak up a rich broth infused with sautéed kale, mushrooms, onions, and garlic. Baked to golden perfection, this savory bread pudding promises a comforting and satisfying meal that nourishes both body and soul.

Here are our top 2 tried and tested recipes!

MUSHROOM AND LEEK BREAD PUDDING

Mushroom and Leek Bread Pudding image

Provided by Ina Garten

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoons unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
1/4 cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups grated Gruyere cheese (6 ounces), divided

Steps:

Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

SAVORY BREAD PUDDING WITH KALE AND MUSHROOMS

Savory Bread Pudding With Kale and Mushrooms image

These dishes, known also as strata, can be rich, but they are just as satisfying when made with low-fat milk. The formula works well for any number of cooked vegetables tossed with stale bread and mixed with milk, eggs and cheese.

Provided by Martha Rose Shulman

Categories dinner, side dish

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 bunch kale, any type, stemmed and washed thoroughly in 2 changes of water (more if necessary)
1 tablespoon extra virgin olive oil
1/2 pound mushrooms, sliced
1 teaspoon fresh thyme leaves, coarsely chopped
1 to 2 garlic cloves (optional)
Salt and freshly ground pepper
1/2 pound stale bread, preferably whole-grain, sliced about 1 inch thick
2 ounces Gruyère cheese, grated (1/2 cup)
1 ounce Parmesan cheese, grated (1/4 cup)
Salt and freshly ground pepper
4 eggs
2 cups low-fat milk

Steps:

Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat.
Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish.
Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 12 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 555 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

Use a good quality bread for the pudding. A sturdy bread like a sourdough or French bread will hold up well in the custard.
Don't overcook the bread pudding. It should be cooked through, but still have a slightly soft center.
Serve the bread pudding warm, with a dollop of crème fraîche or ice cream.
You can use different types of vegetables in this recipe. Some good options include spinach, Swiss chard, or zucchini.
Feel free to add other ingredients to the bread pudding, such as cooked bacon, sausage, or cheese.

Conclusion:

Savory bread pudding is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover bread. With its creamy custard, flavorful vegetables, and crispy bread, this bread pudding is sure to be a hit with everyone who tries it.