I just love the photo below. I don’t mean to brag. It just looks so inviting, comforting, nourishing. Like home. This dish was very tasty. The only change I would make is to add about 8 ounces of sauteed mushrooms. And maybe some onions. It could be a main dish with a small salad or a side dish. I reheated the leftovers and served it with Easter morning’s Eggs Benedict.
Savory Parmesan Bread Pudding with Bacon and Kale (inspired by this recipe)
- 1 tbsp olive oil
- 4 slices of thick cut bacon, cut into 1/2 inch strips
- 5 oz kale, large ribs and stems removed, cut into 1 inch pieces
- Salt and pepper to taste
- 2 tsp crushed red pepper flakes
- 6 large eggs
- 1 3/4 cup milk
- 8 cups of good crusty bread, cut into 1 inch pieces (I used sourdough)
- 1/2 cup + 2 tbsp grated parmesan cheese
- 1/3 cup shredded asiago cheese
- 2 tsp fresh rosemary, chopped
Preheat oven to 350 degrees. In a cast iron skillet, heat the oil. Add the bacon and cook until getting a touch crispy. Add the kale, salt and pepper. Toss to coat the kale in the grease and allow to wilt.
In a large bowl, whisk together red pepper flakes, eggs, milk, pepper to taste, and the rosemary. Add the bread cubes; toss to evenly coat. Add the kale, bacon, 1/2 cup of parmesan, and 1/3 cup of asiago. Toss again and be sure everything is even distributed. Transfer the contents of the bowl into the cast iron skillet. Spread out evenly. Top with the remaining parmesan and more salt/pepper if you desire. Bake for 40 minutes until the top layer of bread is beginning to brown and the egg is set. Top with additional parmesan. Serves 6 to 8.