Kale Mushroom Leek Savory Bread Pudding
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Vanilla and Bean · by Traci York★ 5.0 (9)

Kale Mushroom Leek Savory Bread Pudding

NUTRITION · PER SERVING115M COOK
CAL 33%·PRO 72%
CARBS 46G28% OF CAL
8G FIBER9G SUGAR29G OTHER
FAT 37G52% OF CAL
18G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A savory egg bake loaded with sautéed kale, mushrooms, leeks, and melted cheese. Rich and filling, this dish works for brunch, dinner, or even a light lunch.

mainamericanegg dishcasseroleeggsvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons Vegetable Oil (I use coconut or olive oil )
  • 8 cups (810 grams) Kale (destemmed and rough chopped into bite size-pieces (about two bunches))
  • 2 1/2 cups (210 grams) Leeks (split, cleaned, sliced thin into 1/2 moons (about 1 large leek))
  • 12 ounces (340 grams) Crimini Mushrooms
  • 6 cups (295 grams) Rustic Sourdough Bread (cut into bite-sized cubes (about 1/2 a rustic loaf))
  • 2 1/4 cups (240 grams) Gruyere (grated*)
  • 1 cup (100 grams) Parmesan (grated*)
  • 2 tablespoons Chives (thinly sliced)
  • 1 teaspoons Fresh Thyme (chopped)
  • 6 Large Eggs
  • 2 cups (520 grams) Whole Milk
  • 1 1/2 tablespoons Dijon Mustard
  • 1 teaspoon Sea Salt (divided)
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon Ground Black Pepper
PREP
30M
SODIUM
1492MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.