This savory bread pudding is one of our favorite sides to bring, it is comfort food at it's best with a melty cheese and bread mixture that's been baked with perfectly crispy edges. We've thrown kale into the mix for added color and a healthy bite.
Photography and Styling: Diana Yen
Styling Assistant: Brenna Paulsen
Makes 6-8 servings
1 loaf of day old crusty white bread such as ciabatta, cut into 1-inch cubes
5 large eggs
1 cup whole milk
2 cups half and half
1 tablespoon Dijon mustard
1 teaspoon sea salt
½ teaspoon black pepper
pinch of nutmeg
2 tablespoon olive oil
2 shallots, finely chopped
2 medium sized leeks, cleaned, discarding the green parts, and sliced into ½ inch pieces
1 1lb bunch of Lacinato kale, chopped into ½ inch pieces
1/2 cup Gruyere cheese, grated
¼ cup pecorino romano, grated
Preheat oven to 350 degrees. Whisk eggs in large bowl. Add milk, half and half, mustard, salt, pepper, and nutmeg; whisk to blend. Add bread and fold into egg mixture. Let soak for an hour or overnight, stir mixture occasionally.
Next cook shallots and leeks in a large pot with the olive oil over medium-high heat until softened, about 5 minutes. Add the kale and cook until slightly wilted about 3 minutes, kale should be crunchy still.
After bread mixture has soaked, stir in the kale, shallots, leeks, and ½ the amount of grated cheese.
Butter a 13x9x2-inch baking dish. Transfer bread and vegetable mixture to dish and spread out evenly. Add the remaining cheese to the top of the mixture and cover with aluminum foil. Bake with the foil on for 20 minutes. Remove foil and bake for another 20 minutes. Turn oven to broil and broil pudding for 5 minutes or until golden brown.