Savoury Bread Pudding with Kale, Turkey Sausage, Mushrooms, and a whole lotta Gruyère

  • 2 tb unsalted butter
  • 1 yellow onion, diced
  • 16 oz crusty sourdough, cut into cubes
  • 1 c (4 oz) shredded mozzarella
  • 1 c (4 oz) shredded gruyère or swiss, plus more for topping
  • 6 oz kale, chopped (chard or spinach would always work!)
  • ID: some turkey sausage, removed from casings and sauteed
  • ID: some sauteed mushrooms
  • 8 large eggs
  • 3 1/2c (840 ml) whole milk
  • 1/2 c (120 ml) heavy cream
  • 2 tsp dijon mustard
  • 1 1/2 tsp kosher salt [ID: If adding the sausage, leave out some of the salt.]
  • 1/4 tsp nutmeg
  • Leaves from 4 sprigs fresh thyme
  • Black pepper
  • Hot sauce
  1. If you’re planning to bake this immediately, preheat the oven to 350ºF. If you’re prepping this the day before, no need to preheat now.
  2. In a skillet (or 4 qt braiser that you can put in the oven), heat the butter over medium heat and add the onion. Cook until soft, 5-7 minutes. Or if you’re feeling wild and have the time, caramelize the suckers. Remove from heat. Combine the sourdough, mozzarella, gruyère, and greens with the buttery onion mixture, either in a 9” x 13” casserole dish or in the braiser if you used that to cook the onions. + sausage + mushrooms
  3. In a large bowl, whisk together the eggs, milk, cream, mustard, salt, nutmeg, thyme, a bunch of turns of pepper, and hot sauce to taste. Pour into the pan with the sourdough. Top with another little sprinkle of gruyère. Cover with foil and bake immediately or refrigerate overnight or up to 24 hours.
  4. Bake (at 350fº) covered for 30 minutes, and then uncovered for about another 30 minutes, until browned on top and set throughout.

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