Savory Parmesan Bread Pudding with Bacon, Kale, and Rosemary

savory bread pudding featuring bacon and kale in black cast iron pan.

No ratings yet

Savory Parmesan Bread Pudding with Bacon, Kale, and Rosemary

Easy to customize savory bread pudding is perfect for lazy weekends and Sunday brunches. Mix in your favorite veggies, herbs, and seasonings to your liking.

Yield: makes 10-in skillet

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Main Course

Cuisine: American

Servings: servings

Author: Maryanne Cabrera

Ingredients

4 slices thick cut bacon , cut into ½-inch strips
5 oz kale, (about 4 1/2 cups), large center ribs and stems removed, cut crosswise into 1-inch slices
2 teaspoon crushed red pepper flakes , optional
6 large eggs
2 cups whole milk
1 ½ teaspoon kosher salt , plus more to taste
1 teaspoon freshly ground black pepper , plus more to taste
12 oz crusty bread (about 8 cups), or any country style white bread), cut into 1-inch cubes
½ cup + 2 Tablespoons grated parmesan
½ cup shredded fontina cheese*
2 teaspoons fresh rosemary, chopped

Instructions

Arrange bacon on a 10-inch cast iron skillet (or other same sized oven-safe skillet) in a single layer. Set over medium heat. Cook to render bacon fat, about 5 minutes. Once bacon starts to color and there is enough oil in the skillet, add in chopped kale. Continue to cook and toss as needed until kale is tender and slightly wilted, about 3 minutes. Remove skillet from heat and set aside.
In a large bowl, whisk together red pepper flakes, eggs, milk, 1 ½ teaspoon kosher salt and 1 teaspoon freshly ground black pepper until well combined. Add in kale-bacon mixture, bread cubes, ½ cup parmesan cheese, fontina cheese, and rosemary. Toss to combine. Ensure bread is fully coated with egg mixture.
Preheat the oven to 350℉. Transfer contents back to the 10-inch skillet. Distribute contents into an even layer. Sprinkle remaining 2 tablespoons of parmesan on top. Let the mixture sit for 20-30 minutes while the oven preheats.
Bake for 40-45 minutes until the bread pudding has puffed up, the top layer of bread is toasted, and a knife inserted in the center of the pudding comes out clean.
Cool for 10-15 minutes. Serve warm with additional cheese, if desired.

Notes

Alternatively, mixture can be baked in a 9x13-inch pan or a 2-quart baking dish.
Kale: use common curly kale or lacinato kale (dinosaur or tuscan kale)
Cheese: Gruyere or gouda cheese may be used in place of fontina
Rosemary: use 1 teaspoon dried rosemary in place of fresh rosemary
1 teaspoon Diamond Crystal kosher salt = ¾ teaspoon Morton kosher salt = ½ teaspoon table salt

Nutrition