Turn stuffing on its head with this scrumptious Savoury Kale Bread Pudding (Panada).
This dish was crazy popular at our last dinner party. A little cray cray one might say. At first glance the ingredients don’t necessarily shine on their own, but when put together, there’s some sort of festive magic going on. SO good.
So, what’s the deal with the bread pudding you may be asking. Stuffing is when it’s cooked inside of the bird; bread pudding or “dressing” is cooked outside of the bird. Now you’re in the so-called loop.
I hope you enjoy this one as much as we did.
While this bread pudding is a stellar substitute for stuffing at any holiday, this Sausage Stuffing wrapped in bacon is a showstopper as well.
Yields 6-8 servings (as a side)
Turn stuffing on its head with this scrumptious kale and gruyere bread pudding!
5 minPrep Time
1 hr, 30 Cook Time
1 hr, 35 Total Time
- 1/4 cup unsalted butter
- 2 Vidalia onions (12 oz. each), thinly sliced
- 6 garlic cloves, thinly sliced
- 1/4 cup white wine
- salt and pepper to taste
- 1 bunch of kale (the original recipe called for curly, however I used black kale because I find it easier to remove the stems)
- 8 cups 1" cubes day-old rustic sourdough bread, about one large loaf
- 6 oz. Gruyere cheese, finely grated
- 4 cups chicken stock, kept hot (I used reduced sodium chicken stock), plus more if needed
- In a large pot, heat butter over medium-high heat. Add onion and cook, stirring, until they start to brown, about 15 minutes. Reduce heat to medium-low. Cook stirring until golden brown, another 15 minutes. Add garlic and cook for 2 minutes. Add wine and deglaze pan. Season with salt and pepper. Set aside and let cool.
- Remove and discard tough stems from kale. Tear into bit size pieces. Wash and place in a large pot with a splash of water. Cover and place over medium-high heat. Cook until just wilted, approx. 2 to 3 minutes. Season with salt and pepper. Set aside and let cool.
- Preheat oven to 350° F. In a 3.5 ltr flameproof pot (dutch ovens work well here or a casserole dish), place one third of the bread in an even layer. Top with one third each of kale, onions, and cheese. Repeat until you have 3 equal layers. Slowly pour in stock until it's 1/2" below the bread. If it's short add more stock. Cover pot (with a lid or aluminum foil) and bake for 45 minutes. Remove cover and continue to bake until most of the liquid has evaporated and the top is browned, 45-60 minutes longer.
Slightly Adapted From: House and Home Magazine, October 2012, pg. 200