My Cozy Kitchen Secret
I love a recipe that feels like a hug. This one does just that. It turns simple bread into a warm, savory meal. You can use any stale bread you have. That is the magic of it.
I first made this for my grandsons after sledding. Their cheeks were red from the cold. They ate two helpings each. I still smile thinking about it. It fills the kitchen with the best smell. Doesn’t that smell amazing?
Why This Dish Matters
This matters because it wastes nothing. Stale bread gets a second life. Wilted kale is perfect here. Cooking should be kind, not wasteful. That is a good lesson for all of us.
It also matters because it brings people together. You make it in one pan. Then you set it on the table. Everyone serves themselves. It is simple and shared. What is your favorite family meal to share?
A Little Story About Kale
My grandson Leo used to hide his kale under his napkin. He thought I did not see. One day, I put it in this bread pudding. He ate every bite. He had no idea it was in there!
That is the trick. The kale gets all soft and cozy in the custard. The sausage adds a salty, savory flavor. Together, they are just right. Fun fact: Wringing the kale dry in a towel is the key. It keeps the pudding from getting soggy.
Let’s Talk Flavor
The bread gets toasted first. This gives it a nutty taste. It also helps it soak up the creamy custard. The Dijon mustard is my secret. It does not taste like mustard later. It just makes everything taste richer.
Then you get little bites of sausage and sweet shallot. The parmesan on top gets crispy. It is like a savory blanket. Do you prefer your meals more savory or sweet?
Making It Your Own
This recipe is like a friend. It is happy to change. No kale? Use spinach. No turkey sausage? Try the pork kind. No shallots? A small onion is fine. Use what you have.
The waiting is the hardest part. It bakes for a long time. But that time lets the flavors become friends. The result is worth it. What vegetable would you try hiding in here?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Baguette | 1 (18- to 20-inch) | Torn or cut into 1-inch pieces (10 cups) |
| Kale | 1 pound | Stemmed and chopped |
| Shallots | 4 | Sliced thin |
| Garlic | 2 cloves | Minced |
| Extra-virgin olive oil | 1 teaspoon | |
| Heavy cream | 3 cups | |
| Whole milk | 2 cups | |
| Large egg yolks | 8 | |
| Dijon mustard | 1 tablespoon | |
| Turkey sausage | 1 pound | Casings removed |
| Parmesan cheese | 1/4 cup | Grated |
| Fresh chives | 2 tablespoons | Minced |
Instructions
Step 1: First, let’s toast that bread. Heat your oven to 450 degrees. Spread your torn baguette pieces in your big baking dish. Bake them until they are crisp and golden. This gives our pudding a lovely crunch. Let the bread cool a bit. Then, turn your oven down to 400. (A hard-learned tip: Stir the bread once while toasting so it browns evenly.)
Step 2: Now, we wilt the kale. Put the kale, shallots, garlic, and oil in a bowl. Microwave it until the kale is soft and bright green. This is the magic part. Doesn’t that smell amazing? Then, wrap it all in a clean dish towel. Wring it out tightly to remove the water. (No one likes a soggy pudding!)
Step 3: Let’s make the custard. Whisk the cream, milk, egg yolks, and mustard together. It should be smooth and sunny yellow. Pour your toasted bread and the wrung-out kale right into this bowl. Stir it all gently until every piece is coated. I still laugh at how messy this can get. What’s your favorite part to stir? Share below!
Step 4: Time to build our layers. Spray your baking dish with a little oil. Put half of the bread mixture in the bottom. Crumble half of the turkey sausage over it. Then, add the rest of the bread and the rest of the sausage. Finish with a sprinkle of Parmesan cheese. It’s like making a cozy, savory sandwich cake.
Step 5: Cover the dish tightly with greased foil. Bake it for 45 minutes. Your kitchen will start to smell wonderful. Then, take the foil off. Let it bake until the top is a beautiful, spotty brown. The custard should be just set. It’s okay if it jiggles a little.
Step 6: Patience, my dear! Let it sit for 10 minutes after baking. This helps it settle so it slices nicely. Then, sprinkle those fresh chives all over the top. The green looks so pretty. Now, it’s ready to share with everyone at the table.
Creative Twists
This recipe is like a friendly blank canvas. You can make it your own. Try using a different bread, like a hearty sourdough. It adds a nice tang. Swap the turkey sausage for spicy Italian sausage. It gives a wonderful kick. Or, use sharp cheddar cheese instead of Parmesan. It makes everything extra cozy and melty. Which one would you try first? Comment below!
Serving & Pairing Ideas
This pudding is a meal all by itself. But I love it with a simple side. A crisp apple salad cuts through the richness. A bowl of tomato soup is also a perfect friend. For a drink, a dry cider tastes lovely. For the kids, sparkling apple juice feels festive. Which would you choose tonight?
Keeping Your Cozy Pudding Perfect
Let’s talk about keeping this pudding happy. It stores beautifully in the fridge. Just cover it tightly for up to three days. You can also freeze it for a month. Wrap slices well first.
Reheating is simple. Use your oven at 350 degrees. Cover the dish with foil. Warm it for about 20 minutes. This keeps the top from getting too dark.
I once reheated a slice in the microwave. It got a bit soggy. The oven method works much better. It brings back that lovely crisp texture.
Batch cooking matters for busy weeks. Make two puddings at once. Eat one now, freeze one for later. A ready-made meal is a gift to your future self. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
First, your bread might not get crispy. Your oven rack is too low. Move it to the middle position. This ensures even heat and browning.
Second, the kale can make things watery. You must wring it out well. I remember when I skipped this step. The pudding was too wet. A dry dish towel is your best friend here.
Third, the custard may not set. Your oven temperature could be off. Use an oven thermometer to check. Getting this right builds your cooking confidence. It also makes the flavor rich and perfect. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a gluten-free baguette. Toast the pieces just like the recipe says.
Q: Can I prepare it ahead? A: Absolutely. Assemble the whole dish the night before. Keep it covered in the fridge. Bake it the next day.
Q: What are easy ingredient swaps? A: Use spinach instead of kale. Try chicken sausage instead of turkey. Use what you have on hand.
Q: Can I make a smaller portion? A: You can. Simply cut all the ingredients in half. Use an 8-inch square baking dish.
Q: Any optional tips? A: A pinch of nutmeg adds a cozy flavor. Fun fact: nutmeg was once more valuable than gold! Which tip will you try first?
From My Kitchen to Yours
I hope you love making this savory bread pudding. It fills your kitchen with the best smells. It is a hug in a baking dish.
I would love to hear about your cooking adventure. Tell me how it turned out for you. Your stories make my day brighter. Have you tried this recipe? Please share your thoughts in the comments below.
Happy cooking!
—Elowen Thorn.
Savory Christmas Bread Pudding with Sausage and Kale
Description
A hearty and festive one-pan dish featuring toasted baguette, savory turkey sausage, and wilted kale in a rich, creamy custard.
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Arrange bread in even layer in 13 by 9-inch baking dish. Bake, stirring occasionally, until bread is crisp and browned, about 12 minutes; let cool for 10 minutes. Reduce oven temperature to 400 degrees.
- Meanwhile, combine kale, shallots, garlic, and oil in bowl and microwave, stirring occasionally, until kale is wilted, about 5 minutes. Wrap kale mixture in clean dish towel and wring tightly to squeeze out as much liquid as possible.
- Whisk cream, milk, egg yolks, and mustard together in large bowl. Stir in toasted bread and drained kale mixture until well combined.
- Spray now-empty baking dish with vegetable oil spray. Pour half of bread mixture into prepared dish. Crumble half of sausage into 1/2-inch pieces over top. Top with remaining bread mixture and remaining sausage. Sprinkle with Parmesan.
- Cover tightly with greased aluminum foil and bake for 45 minutes. Uncover and continue to bake until custard is just set and top is browned, about 20 minutes.
- Remove dish from oven and let cool for 10 minutes. Sprinkle with chives before serving.
Notes
- For a richer flavor, you can use pork sausage. To make ahead, assemble the pudding (through step 4) the night before, cover, and refrigerate. Let sit at room temperature for 30 minutes before baking.