I really like how this pudding came out! And it's fairly simple to put together as well. I appreciated that when I was trying to assemble it first thing this morning.

The original recipe called for Swiss chard (aka silverbeet), but suggested that kale and/or spinach are also perfectly acceptable alternatives. Since TF doesn't really care for chard, I opted to use black (Tuscan/Lacinato) kale instead. I also upped the quantity of sun-dried tomatoes slightly. And, since I couldn't find any fontina at the grocery store, I picked up some lactose-free mild gouda to use in its place.

Sun-Dried Tomato, Basil, and Kale Bread Pudding

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 8 thick slices of bread¹
• 2 c. milk
• 4 large eggs
• 1 tsp. coarse sea salt
• 1/2 tsp. black peppercorns, ground
• 1 Tbsp. bacon grease or butter
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 1 bunch kale, chopped
• 1/4 c. chicken stock
• 1/2 c. firmly packed fresh basil, chopped
• 1/2 c. sun-dried tomatoes, chopped
• ~100g mild gouda, grated

Directions

1. Break/cut the bread into large-ish chunks (maybe 2-3cm to a side).
2. Beat the eggs into the milk and mix in the salt and pepper.
3. Pour the custard over the bread chunks and stir to thoroughly combine. Set aside to soak for at least 15 minutes, mixing and pressing bread down occasionally.
4. Grease a 23x33cm (9x13") baking dish and preheat oven to 180°C (350°F).
5. Melt grease/butter over medium heat.
6. Add onion and garlic and cook until softened (4-5 minutes).
7. Add the kale and cook until slightly wilted (~2 minutes).
8. Add the chicken stock and cook until liquid has been mostly absorbed (3-4 minutes).
9. Add kale mixture to bread mixture and stir to combine.
10. Mix in basil and sun-dried tomatoes.
11. Dump mixture into prepared baking dish and spread to make an even layer.
12. Sprinkle with cheese.
13. Bake at 180°C (350°F) for 35-40 minutes.
14. Serve warm.

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¹ I used an assortment of stale bread chunks, heels, and crusts that had been saved in the freezer and just aimed for an amount that looked like it was approximately equivalent to 8 slices. In retrospect, I should have weighed it to make the results easier to reproduce, but I didn't think of that in time. ^Back