Savory Bread Pudding With Kale and Mushrooms Recipe
By Martha Rose ShulmanTotal Time1 hour 20 minutesRating5(869)NotesRead community notesThese dishes, known also as strata, can be rich, but they are just as satisfying when made with low-fat milk. The formula works well for any number of cooked vegetables tossed with stale bread and mixed with milk, eggs and cheese.Featured in: All Kinds of Kale or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:6 servings.1bunch kale, any type, stemmed and washed thoroughly in 2 changes of water (more if necessary)1tablespoon extra virgin olive oil½pound mushrooms, sliced1teaspoon fresh thyme leaves, coarsely chopped1 to 2garlic cloves (optional)Salt and freshly ground pepper½pound stale bread, preferably whole-grain, sliced about 1 inch thick2ounces Gruyère cheese, grated (½ cup)1ounce Parmesan cheese,...