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Savory Parmesan Bread Pudding with Bacon, Kale, and Rosemary

This savory parmesan bread pudding is perfect for lazy weekends and Sunday brunches. Mix in your favorite veggies, herbs, and seasonings to customize to your liking.
Yield: makes 10-in skillet
Servings: 6 servings
Author: Maryanne Cabrera


  • 1 Tablespoon olive oil
  • 4 slices thick cut bacon, cut into 1/2-inch strips
  • 5 oz kale, large center ribs and stems removed, cut crosswise into 1-inch slices (about 4 1/2 cups)
  • salt and pepper, to taste
  • 2 teaspoon crushed red pepper flakes
  • 6 large eggs
  • 1 3/4 cup whole milk
  • 3/4 pound crusty rosemary bread (or any country style white bread), cut into 1-inch cubes, about 8 cups
  • 1/2 cup + 2 Tablespoons grated parmesan
  • 1/4 cup shredded fontina cheese
  • 1 teaspoon fresh rosemary, chopped


  • Preheat oven to 350 degrees F.
  • Swirl olive oil in 10-inch cast iron skillet to coat the pan. Heat oil over medium heat. Add bacon and let cook until bacon fat has rendered. Add in chopped kale. Season with a little salt and pepper. Cook, tossing, until kale is tender and slightly wilted. Taste kale to make sure it is cooked.
  • In a large bowl, whisk together red pepper flakes, eggs, milk, about 2 tsp salt, and 1 tsp fresh ground black pepper. Add cooked kale and bacon, bread cubes, 1/2 cup parmesan, 1/4 cup fontina and 1 tsp fresh rosemary. Toss to combine and ensure bread is coated with egg mixture.
  • Transfer to 10-inch skillet used to cook bacon and kale.  Distribute to make an even layer.  Sprinkle top with remaining 2 Tbsp parmesan.  Bake for 30-40 minutes until bread pudding has puffed up, top layer of bread is toasty, and pudding is set in the center.  Serve warm with additional parmesan cheese.


inspired by Bon Appetit April 2013