Kale, Mushroom, Leek Savory Bread Pudding

• Vegetarian

• Produce

  • 2 tbsp Chives
  • 12 oz Crimini mushrooms
  • 8 cup Kale
  • 2 1/2 cup Leeks
  • 1 tsp Thyme, fresh

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 1 1/2 tbsp Dijon mustard

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Nutmeg
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil, unrefined virgin

• Bread & Baked Goods

  • 1/2 6 c rustic sourdough bread

• Dairy

  • 2 1/4 cup Gruyere
  • 1 cup Parmesan
  • 2 cup Whole milk

Found on vanillaandbean.com

Description

Directions

• Spray a 9x13 (22cm x 33cm) baking dish with pan spray. Set aside.
• To blanch the kale, fill a medium sized sauce-pot 1/2 way with water and put it on to boil. Set up an ice bath. Place the kale in the boiling water and press down to submerge. Set the timer for 1 minute. Remove the kale and plunge it into the ice bath to cool. Strain and press out excess water, as much as possible. Place in large mixing bowl.
• Add 1 Tbs oil to a saute pan, heat until shimmering. Add the leeks plus 1/4 tsp salt and cook on medium-low for about ten minutes, stirring occasionally until until soft. Some browning is good. Place the cooked leeks in mixing bowl with the kale.
• Clean and destem the mushrooms then slice thin. Add 1 Tbs oil to the same saute pan, heat until shimmering. Add the mushrooms and cook on medium-low for about 5 minutes, stirring only a few times. We want to sear those mushrooms. Add the mushrooms to the mixing bowl. Reserve 1 C (60g) of bread cubes, and a few handfuls of cheese and set aside. Then add the remaining bread, chives, thyme and cheeses to the kale and leek mixing bowl. Mix throughly.
• Crack the eggs into a medium size mixing bowl. Add the milk, mustard, remaining salt, nutmeg, and pepper. Whisk until all ingredients are incorporated.
• Pour bread mixture into the prepared baking dish. Pour egg mixture over the bread mixture. Using the back of a spatula, firmly press the ingredients into the pan. Sprinkle the remaining cheese over the top and firmly nudge the reserved bread into the cheese leaving it to stick out and crisp up as it bakes. This creates delicious little bits of crunchy goodness over the top of the dish.
• Cover and refrigerate overnight OR allow to rest for at least 30 minutes prior to baking so the bread mixture has time to soak up the custardy mixture. Bake uncovered at 350F (180C) on center rack for about 55 minutes turning 1/2 way through baking.