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1
Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
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2
Heat 2 tablespoons of the canola oil in a large saute pan over medium-high heat.
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3
Add half of the bread cubes and saute until lightly golden brown on all sides, 3 to 5 minutes.
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4
Season with salt and pepper and transfer to a baking sheet.
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5
Heat 2 more tablespoons of the oil and repeat with the remaining bread.
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6
Return the pan to the stove over medium heat.
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7
Add the remaining 1 tablespoon oil and the bacon and cook until the bacon is golden brown and crisp, about 5 minutes.
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8
Transfer the bacon with a slotted spoon to a plate lined with paper towels.
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9
Add the butter to the pan with the rendered bacon fat over medium heat.
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10
Once melted, add the carrots, celery and onions and cook until soft, about 5 minutes.
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11
Add the garlic and pepper flakes and cook for 30 seconds.
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12
Add the kale and cook until wilted, about 2 minutes.
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13
Remove and cool slightly.
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14
Put the bread cubes in a large bowl with the cooled vegetable mixture.
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15
In a separate bowl, whisk the eggs until smooth and add to the bread.
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16
Add the stock, making sure the mixture is very, very wet.
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17
Sprinkle with salt and pepper and fold in the goat cheese, parsley, sage and reserved bacon.
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18
Transfer to the prepared pan and add the honey if using.
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19
Bake until golden brown and crispy on top and cooked through, about 35 minutes.
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20
Remove and let rest 15 minutes before serving.
