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Bread Pudding with Kale and Pepper Jack Cheese
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.
12
Servings
Tip
Don't trim off the crust from the bread; the crust bakes up with a chewiness and adds nice textural contrast to the pudding. Don't decrease the amount of oil for coating the baking dish; 3 tablespoons may seem excessive but it helps the bottom crust bake up browned and crisp.
3 hours
50 minutes active, plus cooling
Ingredients
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1
pound loaf crusty white bread, cut into 1-inch pieces (about 12 cups)
-
9
tablespoons extra-virgin olive oil, divided
Directions
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01Heat the oven to 350°F with a rack in the middle position. In a large bowl, toss the bread with 3 tablespoons oil and 1 teaspoon salt. Distribute the bread in an even layer on a rimmed baking sheet; reserve the bowl. Bake until light golden brown, about 20 minutes, stirring once halfway through. Let cool on the baking sheet.
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This was amazing just out of the oven. The next day reheated the mustard was overpowering. However. I didn't really measure the mustard so next time i will and see.
Our kids don't eat the bread crusts so we throw them in the freezer. This was a fantastic use of them.