Savory Bread Pudding with Broccoli, Onions and Kale

  • 6 to 8 thick slices of rustic country bread, cubed and staled or toasted in the oven until vary hard – like crutons (I like Red Hen Waitsfield Common bread for this recipe)
  • 10 fresh farm eggs
  • 4 cups cream
  • 1 head broccoli, cut into small florettes
  • 1 head lacinato kale, stems removed and leaves chopped
  • 1 large yellow onion, sliced
  • Fresh thyme, chopped
  • 3 Tbsp vegetable oil
  • 1 Tbsp butter
  • Kosher salt and fresh cracked black pepper

Preheat your oven to 325°F.  Prepare a 9×13 inch baking pan by buttering it.  Set aside.  In a large pan heat the oil.  Add the broccoli and onions and sauté until tender (about 10 minutes).  Add the kale and cook just until it wilts.  Add the thyme and season with salt and pepper.  Transfer the cooked vegetables to a bowl to cool.  Make sure your vegetables are at room temperature before assembling the pudding.  In a mixing bowl, combine the eggs and cream, whisking well until the mixture is very smooth.  Season with salt and pepper.  Add the cubed bread to the veggies and toss together well.  Transfer the mixture to the baking dish. Carefully pour the custard mixture over the bread.  Using your hand or the back or a spoon gently press the bread down into the egg.  Let the pudding sit out for 10-15 minutes before baking to make sure the bread really absorbs the custard.  Place on a baking sheet and place in the oven.  Bake for 50-60 minutes or until the center is firm when touched and the edges puff out of the pan.  Cool completely before serving.

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