Photo by Theresa Stanley
Recipe by Janey Thompson, Dupree Catering
This make-ahead savory bread pudding can be used as a main course for lunch (or even breakfast!), or as a steal-the-show side dish for dinner. Note that the bread needs to soak overnight for best results, so plan to assemble the night before you serve it.
Recipe yields one 9x13-inch casserole dish.
Ingredients:
• 6 cups diced soft bread (white, wheat, any type of bread you may have on hand)
• 6 eggs, large
• 1 cup heavy cream
• 3 cups gruyere cheese, shredded
• 4 cups kale, stemmed & shredded
• 2 cups leeks, thinly sliced, white and light green parts only
• 1/4 cup dry sherry
• 2 tablespoons roasted garlic
• 2 cups sweet potato puree
• Oil, salt and white pepper to taste
Method:
• Mix eggs, heavy cream and gruyere in a mixing bowl.
• Heat a large sauté pan with small amount of neutral oil. Sauté kale, add leeks and sweat two to three minutes. Add sherry wine and reduce until completely absorbed.
• Season to taste with salt and white pepper.
• Stir in roasted garlic and sweet potato puree; taste for seasoning.
• Cool slightly and mix into egg/cream mixture. Gently fold in soft bread and allow to soak overnight.
• Heat oven to 325 degrees. Spray or butter casserole dish and bake approximately 90 minutes, or until casserole is completely cooked.
• Garnish with extra cheese and any fresh herbs you have on hand.
Photo by Theresa Stanley