Creamy custard holds all the vegetables and goodness together for a satisfying savory bread pudding casserole. I developed this recipe for Better Nutrition and Vegetarian Times magazines as a twist on traditional bread stuffing for a Thanksgiving side dish story. It looks fancy with the frilly kale but comes together quickly. For an easy brunch dish, serve it with eggs, swap out the poultry seasoning with dried thyme or tarragon, and use other vegetables, like blanched broccoli, sauteed mushrooms, and raw spinach. Learn more about Comte cheese here.
Photo: Better Nutrition
Frilly Kale, Cauliflower, and Comte¢ Cheese Bread Pudding
- Yield: 6 Servings 1x
Ingredients
4 cups water
1/2 teaspoon salt
1 bunch of frilly purple kale, washed, stems removed
1/2 head cauliflower
2 garlic cloves, peeled and minced
1/2 pound whole sourdough loaf or sturdy whole-grain artisan bread (not pre-sliced, about half loaf)
1 tablespoon extra-virgin olive oil
3 celery stalks
4 tablespoons chopped yellow onion
1 cup grated Comte’ cheese, or Gruyere (click here to learn more about What is Comte?)
1/2 cup grated Parmigiano Reggiano cheese
4 eggs
2 cups milk
1 tsp poultry seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cream
Instructions
1. Preheat oven to 350 degrees. Butter or oil a 12-inch rectangular casserole dish.
2. Bring a pot of water to a boil and add ½ teaspoon salt.
3. Chop kale into large pieces and place in salted water. Cook for 2-3 minutes until just tender. Scoop out the kale and reserve the hot water. Wrap kale in a clean towel and squeeze out excess water.
4. Break the cauliflower into florets. Add the cauliflower to the reserved hot water, bring it to a boil, and cook for 3-4 minutes until barely tender.
5. Heat extra-virgin olive oil in a skillet. Add celery and onions and sauté until soft. Add garlic and cook for about 2 minutes until fragrant.
6. Place chopped kale, cauliflower, celery, onion, and garlic in a large bowl.
7. Cut bread into one-inch cubes (don’t cut too small because it needs to hold together with the cauliflower). Add bread and the two cheeses to the vegetables in the bowl. Toss to mix well and place in the greased casserole dish.
8. Whisk eggs, milk, poultry seasoning, salt, and pepper together. Pour over the bread and vegetables. Let sit for 10 minutes to allow the bread to absorb the liquid.
9. Bake for 35 minutes until the top is lightly browned. Pour cream over the top and bake for another 5 minutes.
Notes
This recipe originally appeared in Better Nutrition, Vegetarian Times, and Triathlete magazines.
- Category: Savory
