Ingredients
The following ingredients have 4 Servings
- ¼ cup unsalted butter
- ¼ cup extra virgin olive oil
- 1 large yellow onion (thinly sliced)
- 6 cup cremini mushrooms (about 1/4 inch slices)
- 1 Tbsp. fresh thyme leaves
- 2 Tbsp. dry white wine
- 2 large eggs plus 1 large egg yolk
- 1 cup whole or 2% milk
- ½ tsp freshly grated nutmeg
- ½ tsp ground cayenne
- 8 oz challah bread (cut into 1 inch cubes (about 5-6 cups))
- 2 cup shredded Gruyère or cheddar cheese
- 4 cup Tuscan kale leaves (stems removed and cut into smaller pieces)
- Salt and freshly ground black pepper
Instruction
- Preheat oven to 375 degrees.
- Grease the inside of a 9x9-inch baking dish and set aside.
- In a medium skillet, melt the butter over medium heat. Add the onions, and season lightly with salt and pepper. Lightly stir onions to evenly coat in butter. Cook for about 4 minutes, until onions are soft, then lower the heat to medium-low. Stir onions frequently until they are browned, about 35 minutes. Transfer to a small bowl, and return the skillet to the stove top.
- In the skillet, heat the olive oil over medium-high heat. Add the mushrooms and allow to brown, 10-12 minutes, stirring occasionally until they become tender.
- Mix in the thyme leaves and kale—cook for about 4 minutes more (until kale wilts slightly), then add in the white wine. Stir until almost completely evaporated, 2-4 minutes. Remove from the heat and return the caramelized onions to the pan. Allow to cool for 5-7 minutes.
- In a large bowl, whisk the eggs, egg yolk, milk, nutmeg, and cayenne; season with salt and pepper. Add the bread cubes and gently push into milk mixture. Next, add mushrooms and 1 1/4 cup of the cheese—gently mix with hands to combine.
- Transfer the bread pudding to the prepared baking dish and top with the remaining cheese.
- Cover pan with foil and bake on the center rack for about 25 minutes. After time is up, remove foil from pan and bake for another 10 minutes.
- Serve hot!
