Bread Pudding with Kale and Pepper Jack Cheese

By Diane UngerOctober 16, 2019

Makes
12 servings
Cook Time
3 hours
Active time plus cooling
50 minutes active, plus cooling

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.

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.

Ingredients

1
pound loaf crusty white bread, cut into 1-inch pieces (about 12 cups)
9
tablespoons extra-virgin olive oil, divided
Kosher salt and ground black pepper
1
medium yellow onion, finely chopped
6
medium garlic cloves, minced
8
ounces bagged kale (about 16 cups lightly packed; see note)
1
cup dry white wine
8
ounces shredded pepper jack cheese (2 cups)
10
large eggs
3
cups low-sodium chicken broth
1
cup heavy cream
¼
cup whole-grain mustard

Step 1

Heat 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.

Step 2

Meanwhile, in a 12-inch skillet over medium-high, heat 3 tablespoons of the remaining oil until shimmering. Add the onion and garlic, then the kale, stirring in 1 large handful at a time; stir in 1 teaspoon each salt and pepper.

Cook, stirring occasionally, until the kale is just tender, about 4 minutes. Add the wine and cook, scraping up any browned bits, until the pan is almost dry, 5 to 7 minutes. Remove the skillet from the heat.

Step 3

Coat a 13-by-9-inch baking dish with the remaining 3 tablespoons oil. In the reserved bowl, add the toasted bread and the kale mixture; toss to combine.

Transfer to the prepared baking dish and distribute in an even layer; reserve the bowl again. Sprinkle the bread-kale mixture evenly with half the cheese.

Step 4

In the same bowl, whisk the eggs. Whisk in the broth, cream, mustard and 1 teaspoon pepper. Pour the egg mixture evenly over the bread mixture. Cover and refrigerate for 1 hour or up to 24 hours.

Step 5

When ready to bake, heat the oven to 350°F with a rack in the middle position. Uncover the baking dish and bake for 45 minutes.