Bread pudding? You instantly think of vanilla or bourbon (yup, I have a recipe for that too…you can find it here) but what about a savory bread pudding?
Filled with all the umami flavors of the garden? Leeks, kale, shallots and mushrooms…
Earthy and delicious…all the flavors I love and making me feel like its finally Fall!
I start off by cleaning my leeks. This is sometimes an annoying step but really really important! These lil babies are FILLED with gritty dirt. Simply slice them up and dunk them in water.
Give them a good swish and all the dirt will settle to the bottle of the bowl. I layer my strainer on top so I can just lift them right out.
Next, I preheat my oven and then start to sauté my my veggies in a medium skillet.
I love the smell of something warm and hearty in the morning like this…
Scatter bread all throughout your baking dish…then spoon veggies all across the top.
Mix up milk, cream butter and eggs…
Let the butter cool down before mixing it all up and pouring it across your bread. Let its soak in for five minutes before putting it in the oven to bake to golden perfection!
Savory Bread Pudding
Total Time: 45 Mins
Cook Time: 35 Mins
Prep Time: 10 Mins
2 T olive oil
2 leeks, cleaned and chopped
4-5 large leaves of kale, chopped with stems removed
1 shallot, diced
1 green onion, diced
2 c. mushrooms, rough chopped
1 t fresh thyme
2 garlic cloves, pressed or minced
1/2 lb stale bread ( I prefer a mix of sourdough & olive)
1/2 c grated gruyere cheese
1/4 c grated parmesan cheese
1 c heavy cream
1 c low fat milk
1 stick butter, melted
Preheat oven to 350 degrees. Grease a glass baking dish. In a medium to large skillet, add olive oil and sauté the leeks, shallot, kale and green onion till it begins to soften. Then add the garlic and thyme. Tear the day old bread in to 3 – 4 “ pieces and layer across the glass baking dish. In a separate mixing bowl, combine the eggs, milk, butter and cream. Let the butter cool first before mixing or you will scramble the eggs! Fold in the cheese. Next you will layer the veggies throughout the bread in the baking dish. Pour the egg and cheese mixture across the top and let it soak in for five minutes before placing in the oven. Bake for 30 minutes or until it puffs up and browns.