by gingerroot
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gingerroot's Notes:
Expand12 large cherry tomatoes, halved crosswise Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
2 pinches of sea salt Ask a question about this ingredient
2 pinches of sugar Ask a question about this ingredient
2 teaspoons extra virgin olive oil Ask a question about this ingredient
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
Ask a question about this stepUsing the tip of a sharp knife, gently scrape and scoop tomato halves to remove most of the seeds.
Ask a question about this stepArrange tomato halves on paper, topping each with minced garlic. Sprinkle tomato halves with salt and sugar. Drizzle with olive oil. Bake for 45-55 minutes, until wrinkled and mostly dry. Start checking at 45 minutes to make sure they do not burn. Make tomatoes in advance and store in an airtight container in the refrigerator overnight; be sure to allow tomatoes to come up to room temperature before using.
Ask a question about this stepUnsalted butter for the casserole Ask a question about this ingredient
1/3 cup plus 1 Tablespoon chevre Ask a question about this ingredient
1/3 cup blue cheese Ask a question about this ingredient
1 day old baguette, sliced and cubed (for about 7 cups of cubes) - I used a frozen baguette that I let sit out for twenty minutes or so before cutting Ask a question about this ingredient
2 links spicy Italian sausage (can substitute sweet Italian sausage if you prefer) Ask a question about this ingredient
1 cup finely chopped onion Ask a question about this ingredient
2 large garlic cloves, minced Ask a question about this ingredient
3 cups chopped kale leaves (I used a mixture of lacinato and curly kale) Ask a question about this ingredient
10 sweet basil leaves, cut into chiffonade Ask a question about this ingredient
5 large eggs Ask a question about this ingredient
1 cup half and half Ask a question about this ingredient
3/4 cup 1% milk Ask a question about this ingredient
Pinch of sea salt Ask a question about this ingredient
Grinds of fresh black pepper Ask a question about this ingredient
Preheat oven to 350 degrees. Butter a large 13x9x2 ovenproof casserole dish. Set aside
Ask a question about this stepIn a small bowl, combine cheeses, breaking up large chunks with a fork. Set aside.
Ask a question about this stepRemove casings and sauté sausage in a large skillet over medium heat, using a wooden spoon to crumble sausage. Cook until browned on all sides. Remove sausage with a spoon (not slotted) and drain on a plate lined with a paper towel.
Ask a question about this stepAdd onion and garlic to hot pan with sausage drippings. Cook, stirring, until onion begins to get translucent, about two minutes, being careful not to burn the garlic. Add kale and cook, stirring until wilted and bright green. Remove pan from heat.
Ask a question about this stepStir in slow roasted tomatoes and cooked sausage.
Ask a question about this stepLayer about 1/2 of the bread cubes in bottom of baking dish. Follow with 1/2 of the sausage-tomato-kale mixture, and then dot with ½ of the cheese mixture. Repeat layers once more to use all of sausage-tomato-kale, cheese, and bread.
Ask a question about this stepWhisk eggs with half-and-half and milk. Stir in basil ribbons. Season with a pinch of sea salt and freshly ground black pepper; since the sausage and cheese add a lot of salt you do not need a lot. Pour evenly over bread-sausage-tomato-kale-cheese mixture.
Ask a question about this stepUsing the back of a spoon, gently press down on bread cubes to soak up liquid. There will not be enough liquid to submerge the bread, this is okay. This will ensure that the top is crispy and the bottom soft.
Ask a question about this stepBake bread pudding in the middle oven for about 50-55 minutes. Bread top should be golden and the pudding fragrant. Allow to cool for a bit and then serve immediately. Enjoy!
Ask a question about this stepThank you so much, ChezSuzanne!
Gingerroot, so happy that you entered this bread pudding into the current contest. I made it a few months ago and it was really yummy, such great comfort food I loved the combination of slow roasted tomatoes and spicy sausage. It's a chilly morning in Victoria -- would love to eat some of this bread pudding today for breakfast!
Thanks for letting me know, cookinginvictoria! That means a lot to me coming from a cook I admire. : )
Yum! Love breakfast bread pudding! And really slow roasted tomatoes make everything better right? And kale makes it HEALTH FOOD! I am making a bread pudding too but it's different than this so hopefully I won't step on your pudding toes!
Thanks, a! You are so right about slow roasted tomatoes, I eat them like candy. And, there is no such thing as too much bread pudding...can't wait to see yours!
Thank you!
I love bread pudding, especially savory, and I haven't a clue why this recipe slipped by me, thanks for sharing it, gr!
You are so welcome, lapadia! I would love to hear your thoughts if you try it.
This sounds good. I also like the idea of a savory bread pudding. This is the kind of food my kids would gladly eat, any day.
Thank you, creamtea. After warm noodle soup, savory bread pudding is one of my favorite comfort foods.
So good, love bread pudding never tried savory. Have to give this one a try!
Thanks, sdebrango! I'd love to know your thoughts about it if you do.
Thanks, thirschfeld. We enjoyed it for dinner tonight - I'm thinking savory pudding is my new favorite one dish, any time of day meal.
Wow! I would love to wake up to this coming out of the oven. The slow roasted tomatoes are an awesome idea.
Thanks, hardlikearmour! I hope you try it, the slow roasted tomatoes are a nice contrast to the sausage and rich cheese combination.
Thanks, Sagegreen - I love the concentrated sweet burst of flavor of slow roasted tomatoes!
Yum. I am with you on the savory bread pudding.
Just when I'm least expecting it...whoops, see above.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Savory bread puddings are just the best! I haven't had breakfast yet and I'd love some of this. Right now.