Kale and Tomato Bread Pudding
Kale and Tomato Bread Pudding
Erin McDowell Photo: Liz Andrew/Styling: Erin McDowell

No need to throw out that stale loaf of bread from the weekend when you can turn it into a tasty dish in five moves or less. Step one: Cube the bread. Step two: Toss it with vegetables (we like kale and tomatoes--colorful, flavorful and healthy to boot). Step three: Whisk together some eggs and milk. Step four: Dump it all into a baking dish and pop it into the oven. Step five: Eat it for breakfast, a quick lunch or even a side dish at dinner. Whip it up ahead of time and let it hang out in the fridge--it only gets better with age.

4 to 6 servings

4 cups cubed stale bread

1 bunch kale, roughly torn

1 pint cherry tomatoes, halved

9 eggs

¾ cup whole milk

1 cup grated Parmesan cheese

Kosher salt and freshly ground black pepper

1.  Lightly coat a medium casserole or baking dish with nonstick spray.

2. Make the filling: In a large bowl, toss the bread with the kale and tomatoes, then pour the mixture into the prepared baking dish.

3. Make the custard: In a medium bowl, whisk the eggs with the milk and ½ cup of the Parmesan cheese until well combined. Season to taste with salt and pepper. Pour the egg mixture over the bread mixture in the baking dish. Chill in the refrigerator, covered, for at least 30 minutes and up to overnight. Sprinkle with the remaining ½ cup Parmesan cheese just before baking.

4. Preheat the oven to 375° and bake the bread pudding until the top is golden and the custard is set (i.e., it doesn’t jiggle too much when you move the dish), 30 to 40 minutes. Serve immediately.

439 calories

20g fat

35g carbs

31g protein

9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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