Don’t ever throw out the rest of that loaf of bread that you didn’t quite finish this week–even if it might be a bit on the stale side. Simply throw it in the freezer and defrost it to use in a sweet or savory bread pudding like this one. Or, grind it in your food processor and use as fresh breadcrumbs on a number of dishes. This recipe is evidence of why that is a firm rule in my kitchen.
Quite a remarkable side dish for your next roast chicken, this savory bread pudding uses a leftover Tuscan boule (any variety of bread will do just fine), ricotta cheese, kale, sliced mushrooms and a touch of truffle oil for a fragrant finish. The stale bread soaks up the ricotta-custard mixture very well, which makes for a light and airy interior for the bread pudding that is simply irresistible. This same format can be used for a sweet bread pudding as well–just add your favorite cooked fruit, dried fruit, nuts, chocolate even, or whatever sweet flavorings you have on hand. This is comfort food at its best!
(To view this recipe, click on the blue title of the blog post above*)
Savory Bread Pudding with Kale & Mushrooms
Ingredients:
- olive oil cooking spray
- 4 cups day old bread, cubed or torn into 1-inch pieces
- 4 large eggs
- 2 cups milk or half and half
- ½ cup part-skim ricotta cheese
- salt and pepper
- extra virgin olive oil
- crushed red pepper flakes
- 4 garlic cloves, thinly sliced
- 1 bunch of kale, stems and ribs removed, leaves washed/dried and chopped into bite-sized pieces
- 8 oz. sliced mushrooms
- 2 Tablespoons chopped fresh herbs (chives, parsley, chervil, basil or rosemary)
- ¼ cup dry white wine
- 1/2 teaspoon truffle oil (optional)
- grated Parmesan cheese
Directions:
- Preheat the oven to 350 degrees. Spray a 2-quart casserole dish with olive oil spray. Arrange the bread cubes in the greased pan.
- To make the custard base, lightly beat the eggs in a large bowl. Season with 1 teaspoon of salt and a big grinding of black pepper. Add in the milk and ricotta cheese, stir to combine until smooth and creamy.
- In a large, straight-sided saute pan, heat 1 Tablespoon of olive oil over medium heat. Add in the garlic, crushed red pepper flakes and prepared kale. Season with a pinch of salt and pepper. Saute for 3 minutes. Add in the sliced mushrooms and the chopped herbs; saute for another 5 minutes or until the mushrooms have exuded their liquid and are tender. Add in the white wine and cook over medium-low heat for about 3-4 minutes, or until the liquid is absorbed by half. Allow the mixture to cool for 10 minutes.
- Divide the cooked mushroom and kale mixture evenly on top of the bread cubes in the casserole dish. Next, pour the custard mixture over the bread cubes in the prepared pan. Grate some Parmesan cheese (about 2-3 Tablespoons) over the top of the bread pudding. If using, drizzle a touch of truffle oil over the entire surface of the casserole.
- Place on a baking sheet and bake for 55-60 minutes, or until puffed up, golden brown and when a knife is inserted into the middle of the pudding, it comes out clean.
- Allow the bread pudding to cool for 10 minutes, then serve.
Tagged: bread, bread pudding, custard, kale, leftover bread, mushroom and kale bread pudding, mushrooms, ricotta cheese, savory, savory bread pudding, truffle oil
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