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Foraging with Alexis Nikole Nelson.
For this hearty savory bread pudding, we took inspiration from a recipe in “Tartine” by Elisabeth Prueitt and Chad Robertson. Make sure to use crusty bread with a rustic, sturdy crumb; a soft, yielding loaf will yield a soggy, dense pudding. For convenience, we use bagged kale that is pre-washed and chopped (discard any extra-large pieces of stem). Don’t use baby kale, which turns stringy. The egg-soaked bread mixture must stand for at least an hour (or up to 24 hours) before baking, so this dish offers make-ahead convenience. We prefer the flavor of the pudding made with chicken broth, but to make it vegetarian, use vegetable broth. Serve it warm for brunch, as a hearty side to a roast, or as a main with a simple leafy salad.
pound loaf crusty white bread, cut into 1-inch pieces (about 12 cups)
tablespoons extra-virgin olive oil, divided
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