Smoked Cheddar, Parsnip and Kale Bread Pudding Recipe

Smoked Cheddar, Parsnip and Kale Bread Pudding

This dish is a great way to take care of leftovers from the previous nights dinner. Stale bread, extra tomatoes, kale, root vegetables and whatever cheese turn into a dynamite side dish for dinner the next night.

Total Time2 Hours 10 Minutes
Yield
9 servings
DifficultyIntermediate

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Dietary Interests

Manage Preferences

Submitted by

Great British Chefs

Ingredients

3 large eggs, or egg substitute
2¾ cup 640 ml milk, divided use
½ loaf 300 g stale sourdough bread
2 parsnips peeled and diced
⅔ cup 100 g smoked cheddar cheese, grated, divided use
3 green onions, root trimmed
3 medium garlic cloves, peeled
1 Tablespoon extra virgin olive oil, optional
1 pinch salt
½ cup 75 g cherry tomatoes, halved
2 cups 60 g kale
¼ cup 25 g grated Parmesan cheese

1. Place the eggs and 1¼ cup (300ml) of milk into the Vitamix container and secure the lid. Select Variable 1, start the machine and slowly increase to its highest speed. Blend for 10 seconds. Place the bread into a bowl, pour theliquid over the bread and let soak for 1 hour.
2. Place the parsnips in a pan and cover with the remaining milk. Add salt and simmer until the parsnips are soft, about 35 minutes. Place the parsnips milk mixture into the Vitamix container and secure the lid. Select Variable 1, start the machine and slowly increase to its highest speed. Blend for 1 minute. Reduce the speed to Variable 1, remove the lid plug and add ⅓ cup (50g) of the smoked cheddar. Blend for an additional 30 seconds.
3. Slice the spring onions and garlic and saute in 1 Tablespoon of oil until soft.
4. To assemble the dish, spread a layer of the puree over the bottom of a 9X9 inch (23cm x 23cm) baking pan. Add the soaked bread in an even layer and pour the extra milk and egg mixture over the dish. Sprinkle the onion andgarlic mixture over the bread. Top with kale and cherry tomatoes. Place the rest of the parsnip puree over the top of the kale and tomatoes. Sprinkle the parmesan and the rest of the smoked cheddar on top.
5. Bake in a 350F (180C) oven for 30 to 45 minutes.