Savory Bread Pudding w/Pumpkin, Kale and Leeks

savory bread pudding w/ pumpkin, kale and leeks

from caorganicfoodie.blogspot.com serves 2-4

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

1/3 cup water

2 eggs
1 tbsp olive oil

1 tbsp cold water

sea salt

1. 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.

2. In a heavy pan, saute leeks in olive oil 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.

3. In a medium-sized bowl, whisk eggs, coconut milk and water.

4. Add leek and kale mixture and pumpkin. Stir to combine. Season with sea salt.

5. 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.

6. In an oiled glass or ceramic baking dish, spread pudding mixture evenly. Bake for 35-45 minutes until bread begins to brown slightly.