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Savory Bread Pudding with Caramelized Onions and Kale
Savory Bread Pudding with Caramelized Onions and Kale
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Brunch
Serves: 6
Ingredients
  • 1 tbsp butter
  • 1 loaf sourdough, cut into 1 inch cubes
  • 2 tbsp olive oil
  • 5 medium onions (red or yellow), thinly sliced
  • 1 tsp red wine vinegar
  • 1 bunch curly kale, chopped, stems removed
  • 1 cup heavy cream
  • 2 cups milk
  • 6 eggs
  • 2 tsp diamond kosher salt (plus more for seasoning)
  • fresh ground black pepper
Instructions
  1. Preheat the oven to 350 F. Grease the inside of a 9x13 dish or other 3 quart baking dish with the butter. Add your cubed sourdough to the dish. Set aside.
  2. In a dutch oven or other large skillet over medium heat, add your 2 tbsp olive oil. Add the onions and add a couple pinches of salt. Cook over medium, stirring frequently for 30-45 minutes or until your onions are dark brown but not burned. Add the vinegar and stir. Remove the onions to a large bowl.
  3. In the same pot you cooked the onions, over medium heat, add the kale with a couple pinches of salt. Cook until the kale is slightly wilted and bright green, about 2 minutes. Remove the kale to the same bowl as the onions and stir to combine. Add the onion kale mixture to the baking pan filled with bread. Use a wooden spoon to stir and evenly disperse the onion kale mixture and the bread cubes in the baking dish.
  4. In a large bowl, whisk together the cream, milk, eggs, fresh ground pepper and 2 tsp kosher salt. Pour over the bread cubes and gently press the bread into the egg to soak in the liquid. Let the dish sit for 15 minutes before baking. Bake for 45 minutes or until it is browned, and a knife comes out clean when inserted. Let it cool for 20 minutes before serving.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2020/05/12/savory-bread-pudding-with-caramelized-onions-and-kale/