Savory Bread Pudding
This “bread pudding” which also might be called a “strata” can be used as a base for any number of cooked vegetables. Simply put, cooked veggies are tossed with stale bread and cheese and then mixed with milk and eggs and baked.
- 1 bunch kale or other greens (turnip, collard), stemmed and washed
- 1 Tbs olive oil
- 1 medium onion, chopped
- 1-2 cloves of garlic, minced
- ½ pound mushrooms, sliced
- 1 tsp thyme
- salt and pepper
- ½ pound stale whole grain bread, sliced and cubed
- 2 oz Gruyere cheese, shredded
- 1 ounce Parmesan, grated
- 4 eggs, beaten
- 2 cups milk
- Bring a large pot of water to a boil, salt generously and add greens. Cook 2-3 minutes. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop and set aside.
- If using garlic, cut one clove and rub over the surface of the bread slices. Cube the bread. Mince the garlic. Also chop the onion.
- Heat oil over medium heat in large skillet. Add onion and sauté 5 minutes. Add mushrooms and cook 5 minutes. Add garlic, thyme, salt and pepper to taste. Stir in kale/greens and toss together. Remove from heat.
- Preheat oven to 350. Butter a 2 quart baking dish. In a large bowl combine bread, vegetables and cheeses. Transfer to baking dish.
- Beat together the eggs and milk and pour over the bread mixture. Let sit for an hour so the bread can absorb some of the liquid.
- Place in oven and bake 40-50 minutes until puffed and brown. Serve warm.
Adapted from nytimes/cooking.com
Martha Rose Shulman