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    Home » Holiday Entertaining

    Savoury Bread Pudding with Apples & Kale

    Published: Oct 4, 2022 · Modified: Jan 26, 2023 by Zimmy · This post may contain affiliate links · Leave a Comment

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    A Thanksgiving themed table setting with an oval dish of bread pudding in the center, with someone spooning out a portion onto a plate with turkey and Brussels sprouts.

    This Savoury Bread Pudding with Apples & Kale recipe was created in partnership with Furlani®. Opinions in this post are always my own.

    Looking for a crowd-pleasing addition to your Thanksgiving dinner menu? Why not try this take on savoury bread pudding. Filled with all your fall favourite flavours including pancetta, onions, celery, apple, herbs, and kale, then given a burst of flavour from Furlani® garlic Parm knots.

    A bag of Furlani Knots is in the center with all of the other ingredients to make this savoury bread pudding surrounding it.

    Toast the knots to mimic the traditional ‘stale bread’ which is typically used for a bread pudding. If you have tried these garlic Parm knots, you will know that there are never any left to go stale!

    Tossed with eggs, milk and Gruyère cheese, the garlic Parm knots flavour the custard as the bread soaks, creating an elevated flavour profile without any additional effort.

    The vegetable kale mixture in a skillet with the toasted cubed bread in the background.
    A mixture of eggs and cubed toasted bread in a bowl.
    A bowl with the egg and bread mixture and a bowl of the vegetable mixture for the bread pudding.
    The bread pudding before it is baked.

    Bake until the pudding is set, and the top is lightly browned. This delicious “side dish” will be the main attraction on your Thanksgiving table this year!

    I would suggest buying an extra bag (or two) of the Furlani® garlic Parm knots to heat and serve with dinner. They will easily transform a mediocre turkey into the best turkey sandwich that you family has ever had!

    Wishing everyone a Thanksgiving filled with great connections, lots of laughs, and of course good mood food!

    A Thanksgiving themed table setting with an oval dish of bread pudding in the center, with someone spooning out a portion onto a plate.
    A man in suede apron holding the baking dish in his kitchen with fall flowers in the background.

    Thanksgiving Menu: Savoury Bread Pudding with Apples & Kale, warmed Furlani® garlic Parm knots, Herb Roasted Turkey, gravy, roasted Brussels sprouts and Ginger-Jalapeño-Cranberry Sauce.

    Watch how this Thanksgiving side dish recipe was created here.

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    A Thanksgiving themed table setting with an oval dish of bread pudding in the center, with someone spooning out a portion onto a plate with turkey and Brussels sprouts.

    Savoury Bread Pudding with Apples & Kale

    Looking for a crowd-pleasing addition to your Thanksgiving dinner menu? Why not try this take on savoury bread pudding. Filled with all your fall favourite flavours including pancetta, onions, celery, apple, herbs, and kale, then given a burst of flavour from Furlani® garlic Parm knots.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 50 mins
    Course Brunch, Side Dish
    Cuisine British, European
    Servings 8 -10 People

    Ingredients
      

    • 8 cups ¾-inch-diced Furlani® garlic Parm knots (approx. 14 knots)
    • 4 tablespoons ½ stick unsalted butter
    • 3 ounces pancetta ½-inch-diced
    • 2 cups chopped red onions 2 onions
    • 1½ cups medium-diced celery 2-3 stalks
    • 1 large Honey Crisp or Ambrosia apple peeled and chopped approx. 1 ¼ cups)
    • 1 tablespoon finely chopped fresh rosemary leaves
    • 1 tablespoon finely chopped fresh sage leaves
    • 1 teaspoon Kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1 bunch of kale stemmed, washed thoroughly and finely chopped
    • 7 extra-large eggs
    • 2 cups low fat milk
    • 1 cup chicken stock homemade or no added salt store bought
    • 2 cups grated Gruyère cheese lightly packed (approx. 6 ounces) Set aside ¼ cup for topping.

    Instructions
     

    • Preheat the oven to 350°F degrees.
    • Cut the knots into cubes.
    • Place the knot cubes in a single layer on a sheet pan and bake for 25 minutes, tossing once, until lightly browned and crispy. Set aside.
    • Meanwhile, heat the butter in a 12” skillet over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and cook over medium to medium-high heat for 5 to 7 minutes, stirring occasionally, until the vegetables are tender. Stir in the apples, rosemary, sage, salt, pepper and cook over medium heat for 5 minutes, until most of the liquid is gone. Stir in the kale, cover with a lid (or the sheet pan used to toast the knots) for 4-5 minutes until the kale wilts. Set aside to cool a little.
    • Meanwhile, whisk the eggs, milk, chicken stock, and 1½ cups of the Gruyère into a large bowl. Stir the crispy knots into egg mixture. Soak for 15-30 minutes.
    • Combine the egg mixture and knots, with the vegetable mixture and stir to combine.
    • Pour into a 9 × 13 × 2½” oven-to-table baking dish.
    • Sprinkle with the remaining ½ cup of Gruyère and bake for 50 to 60 minutes, until the pudding is set, and the top is lightly browned. Serve hot and enjoy!

    Video

    Notes

    Chef’s Tip: Pull up a few pieces of kale to the top of the dish just before baking. The kale will get crispy and add a textural crunch!
    Keyword apple and bread pudding, bread for bread pudding, Brunch recipe, Savoury bread pudding, Savoury bread pudding recipe, stuffing alternative, thanksgiving savory bread pudding, Thanksgiving side dish
    Tried this recipe?Let us know how it was!

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    Zimmy's Nook bio

    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

    More about me →

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