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.
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.
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!
Watch how this Thanksgiving side dish recipe was created here.
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Cheers! James and Elaine
Savoury Bread Pudding with Apples & Kale
- 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.
- 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!