I have been wanting to try a savory bread pudding recipe all season. I was going to attempt a gluten and dairy free version, but decided to take one step at a time. This recipe is dairy free, but you would never know it. I promise. I am thinking of trying it with gluten-free bread or cornbread next time, but I am sure either one would stand in nicely for the 3-day-old loaf of D'Angelo's that I used.
To my bread pudding, I added pumpkin from Windrose Farms and some amazingly magenta chicory kale from Roots as well as long, tender leeks from Garden Of. You could mirror these ingredients, or sub your favorite squash, and/or dark, leafy green instead. The leeks, however, do play a major role in the flavor of the bread pudding, and I would not recommend leaving them out of this dish, or any other for that matter.
We enjoyed our bread pudding with roasted Lily's chicken, but it would go fabulously with any other bird. Or pork. If you aren't a carnivore, you could serve it with sauteed greens and a salad.
savory bread pudding w/ pumpkin, kale and leeks
3 cups day-old bread, cubed
3 cups squash, cubed
4-5 leeks, white parts thinly sliced
1 cup chopped kale
1 cup whole coconut milk, whole raw milk or homemade nut milk
1/3 cup water or homemade chicken stock
2 tbsp butter, ghee or other heat stable fat
1 tbsp cold water
celtic mineral sea salt
Place squash in a pot and cover liberally with water. Bring to a boil and then lower to a simmer, cooking for 15-10 minutes or until tender. Drain.
In a heavy pan, saute leeks in fat over medium-low heat for 10-15 minutes until tender. Turn heat up to high. When pan is hot, add chopped kale. With lid ready, add cold water and immediately put lid on pan, allowing greens to flash steam for 1-2 minutes. Remove lid and allow remaining water to evaporate. Remove pan from heat.
In a medium-sized bowl, whisk eggs, milk and water/stock.
Add leek and kale mixture and pumpkin. Stir to combine. Season with sea salt.
Add bread and stir gently, making sure to soak the bread in the liquid. Once combined, allow to set for 10 minutes. Preheat the oven to 375 degrees Fahrenheit.
In an oiled glass or ceramic baking dish, spread pudding mixture evenly. Bake for 35-45 minutes until bread begins to brown slightly.