Kale and Bacon Bread Pudding Recipe

Name: Kale and Bacon Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound sliced bacon, cut crosswise into 1/2-inch strips; 1 large onion, finely chopped; 3 celery ribs, finely chopped; 6 garlic cloves, minced; 2 1/2 pounds kale, stems and tough ribs discarded, leaves coarsely chopped; 1 1/2 baguettes, cut into 3/4-inch dice (about ½ cups); 4 large eggs, lightly beaten; 2 cups milk; 2 cups heavy cream or half-and-half; 1 cup chicken stock or canned low-sodium chicken broth; 1 tablespoon salt; 3/4 teaspoon freshly ground pepper

Servings: persons

1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
1 large onion, finely chopped
3 celery ribs, finely chopped
6 garlic cloves, minced
2 1/2 pounds kale, stems and tough ribs discarded, leaves coarsely chopped
1 1/2 baguettes, cut into 3/4-inch dice (about ½ cups)
4 large eggs, lightly beaten
2 cups milk
2 cups heavy cream or half-and-half
1 cup chicken stock or canned low-sodium chicken broth
1 tablespoon salt
3/4 teaspoon freshly ground pepper

1
In a large deep skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, 6 to 8 minutes.
2
Transfer to paper towels to drain.
3
Pour off all but 2 tablespoons of the bacon fat from the skillet.
4
Add the onion and celery and cook over moderate heat, stirring, until softened, about 6 minutes.
5
Add the garlic and cook until fragrant, about 2 minutes.
6
Add the kale, a handful at a time, and cook, stirring, until completely wilted and just tender, 4 to 5 minutes.
7
Transfer the kale to a large bowl and toss with the bread.
8
Preheat the oven to 350.
9
Butter a 3-quart baking dish.
10
In a large bowl, whisk the eggs with the milk, cream, chicken stock and salt and pepper.
11
Pour the custard over the bread and kale, add the bacon and toss well.
12
Transfer the bread pudding to the prepared baking dish.
13
Press plastic wrap directly on the bread and let stand at room temperature until the custard is absorbed, about 1 hour.
14
Remove the plastic wrap.
15
Bake the bread pudding for about 1 hour, or until the custard is set and the top is golden and crisp.
16
Let stand for 20 minutes before serving.

1419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound sliced bacon, cut crosswise into 1/2-inch strips, 1 large onion, finely chopped, 3 celery ribs, finely chopped, 6 garlic cloves, minced, and more.

Yes, Kale and Bacon Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kale and Bacon Bread Pudding

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