Press "Enter" to Search

savory bread pudding with kale
Photography by

savory bread pudding with kale

Katherine GirlingRecipe by katherine girling
Entrees | | Serves 4-6

Prep. Time: 15 min. | Cooking Time: 45 min.


reinventing a brunch classic
Use any combination of vegetables you desire, such as mushrooms, spinach and carrots. In this recipe, kale was added for its amazing nutritional properties and unique tangy taste.

1. Preheat oven to 400 deg F.

Grease a two quart baking dish with butter or cooking spray. Heat olive oil over medium heat.

Saute onion until translucent, about 3-4 minutes. Add kale and toss until well coated with oil and kale begins to wilt. 

Add broth, cover and cook until kale softens and liquid cooks off, about 3-4 minutes.

Uncover, and stir in nutmeg, salt, pepper and vinegar. Allow vinegar to cook off before removing from heat.

2. In the meantime, whisk together milk, 1/4 tsp salt, 3/4 c shredded cheese, eggs, egg whites and mustard.

3. Combine kale and egg mixture. Pour over bread cubes in a large bowl. Allow to soak for 5 minutes.

4. Pour the soaked bread mixture into the baking dish. Sprinkle remaining 1/2 cup of shredded cheese on top.

Bake for about 45 minutes until set and golden brown on top. Can also be covered and stored in the fridge overnight.

Read more articles on kale below:


• raw kale salad
• kale and spinach turnovers
• 10 health benefits of eating kale• crispy kale chips
pasta with kale and walnut pesto
• kale recipes for kids
• Pineapple Cucumber and Kale Smoothie

Notes & tips: Simply saute your guest ingredients before soaking them in the egg/milk mixture for five minutes or more. You can also experiment with the type of bread, substituting whole grain or sourdough.

  • 2 Tbsp olive oil 1 onion, chopped
  • 1 bunch kale, cleaned and chopped 
  • 3/4 c veggie broth 
  • 1/8 tsp nutmeg salt and pepper to taste, plus 1/4 tsp more salt 1 Tbsp cider vinegar 
  • 2 c milk (nonfat or lowfat)
  • 1 1/4 c shredded gruyere cheese 
  • 4 eggs 
  • 2 egg whites 
  • 1/2 tsp mustard powder 
  • 8 c loosely packed day old french bread, cut into 1″ cubes 
  • butter for greasing baking pan