Sunday Brunch Appetizer: Kale and Bread Salad Pudding

A Great Easter Brunch Dish You Can Make in Advance

Are you hosting the Easter egg hunt and brunch this year? Here’s an easy savory bread pudding you can make the night before and bake in the morning.

Kale and Bacon Bread Pudding

Serves 12

Ingredients

· ½ lb of sliced bacon, cut crosswise into ½ inch strips

· 1 large onion, finely chopped

· 3 celery ribs, finely chopped

· 6 garlic cloves, minced

· 2 ½ lbs kale, stems and coarse ribs discarded, leaves coarsely chopped

· 1 ½ baguettes, cut into ¾ inch dice (about 12 cups)

· 4 large eggs, beaten

· 2 cups milk

· 2 cups heavy cream or half-and-half

· 1 cup chicken stock or canned low-sodium broth

· 1 tablespoon salt

· ¾ teaspoon of freshly ground pepper

Steps

1. In a large deep skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, 6-8 minutes. Transfer to paper towels to drain.

2. Pour off all but 2 tablespoons of the bacon fat from the skillet. Add the onion and celery and cook over moderate heat, stirring, until softened, about 6 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the kale, a handful at a time, and cook, stirring, until completely wilted and just tender, 4-5 minutes. Transfer the kale to a large bowl and toss with the bread.

3. Preheat the oven to 350 degrees. Butter a 3-quart baking dish. In a large bowl, whisk the eggs with the milk, cream, chicken stock and salt and pepper. Pour the custard over the bread and kale, add the bacon and toss well. Transfer the bread pudding to the prepared baking dish. Press plastic wrap directly on the bread and let stand at room temperature until the custard is absorbed, about 1 hour. Remove the plastic wrap.

4. Bake the bread pudding for about 1 hour, or until the custard is set and the top is golden and crisp. Let stand for 20 minutes before serving.

If you want to prepare this the night before, do steps 1-3 and refrigerate the bread pudding overnight. The baked bread pudding can stand at room temperature for 3 hours. Rewarm before serving.

Serve this, a nice fruit salad and some good coffee and you’re all set!

Libby Nixon

DIRECTOR, BUSINESS DEVELOPMENT & CONSUMER MARKETING AT INOVVA

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