Kale and Tomato Bread Pudding (Overnight)

By stancec44

Eat it for breakfast, a quick lunch or even a side dish at dinner. Whip it up ahead of time and let it hang out in the fridge--it only gets better with age.

Ingredients

• 4 cups cubed stale bread
• 1 bunch kale, roughly torn
• 1 pint cherry tomatoes, halved
• 9 eggs
• 3/4 cup whole milk
• 1 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper

Preparation

Step 1

1. Lightly coat a medium casserole or baking dish with nonstick spray.
2. Make the filling: In a large bowl, toss the bread with the kale and tomatoes, then pour the mixture into the prepared baking dish.

3. Make the custard: In a medium bowl, whisk the eggs with the milk and ½ cup of the Parmesan cheese until well combined. Season to taste with salt and pepper. Pour the egg mixture over the bread mixture in the baking dish. Chill in the refrigerator, covered, for at least 30 minutes and up to overnight. Sprinkle with the remaining ½ cup Parmesan cheese just before baking.

4. Preheat the oven to 375° and bake the bread pudding until the top is golden and the custard is set (i.e., it doesn’t jiggle too much when you move the dish), 30 to 40 minutes. Serve immediately.