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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.

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.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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
  • 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
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