Mushroom, Kale & Corn Bread Pudding
Servings: 1 13" x 9" casserole dish
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Ingredients
- 1 loaf Tribeca Oven Pane Italiano Loaf
- 1 lb Kale, roughly chopped
- 2 cups Pearl onions, whole, frozen
- 8 cups Oyster mushrooms, cleaned
- 3 pcs Garlic cloves, minced
- 1 tsp Fresh thyme leaves, chopped
- 2 cups Corn kernels, frozen
- 3 Eggs
- 3 cups Heavy Cream
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions
- Preheat oven to 350℉.
- Cut the Tribeca Oven Pane Italiano Loaf into 1” cubes. Dry out the bread leaving the pieces out overnight, or bake for 5 minutes on a sheet tray in the 350℉ oven, then let cool.
- Bring a large pot of salted water to a boil and add the chopped kale. Cook for 2-3 minutes, until tender and transfer to a large bowl of iced water. Drain and squeeze out any excess water. Set aside.
- Add oil to a large sauté pan and cook the frozen pearl onions over medium-high heat until browning occurs.
- While the onions are cooking, prepare the oyster mushrooms, garlic, and thyme. Add the oyster mushrooms to the pan and brown them.
- Then turn the heat down to medium, add the garlic and thyme, and cook for about 30 seconds, until fragrant. Then add the cooked kale and frozen corn to the pan and cook until the vegetables are warmed through. Season with salt and black pepper to taste. Transfer the mix to a large mixing bowl.
- Add the dried bread pieces to the mix, incorporating thoroughly.
- Whisk the eggs and heavy cream with salt and black pepper in a medium mixing bowl, then pour over the stuffing, mixing thoroughly until the liquid is absorbed.
- Spray a 13” x 9” casserole dish with oil and put the pudding mix into it. Let stand for at least 5 minutes.
- Cover the casserole dish with foil and bake the pudding covered for 45 minutes. Remove the cover and bake for about 5 minutes, until the top is toasted.
- Once the pudding is cool enough to handle, cut and serve.