Mushroom, Kale and Parmesan Bread Pudding

• 3 cups kale, coarsely chopped
• 1 tablespoon extra virgin olive oil
• 1/2 pound mushrooms, sliced
• 1/2 onion, diced
• 1 teaspoon fresh thyme leaves, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 to 2 garlic cloves
• 1/2 pound stale (or toasted) bread
• 1/2 cup white cheddar cheese, grated
• 1/4 cup parmesan cheese, grated
• 4 eggs
• 2 cups low-fat milk
• 1 tablespoon Dijon mustard
• Salt and pepper

Bring a medium or large pot of water to a boil then add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to colander and rinse with cold water then drain and squeeze out excess water. Chop coarsely and set aside.

Heat oil over medium-high heat and add the mushrooms and onion. Cook, until they begin to soften three to four minutes. Add the thyme, rosemary, garlic and a little salt and pepper to taste. Continue to cook for another minute or two, until fragrant. Stir in the kale, toss together and remove from the heat.

Preheat the oven to 350 degrees. Spray 2-quart baking dish with nonstick spray. In a large bowl, combine the bread cubes, the mushrooms and kale, and the cheddar cheese and gently toss to combine. Transfer to the prepared baking dish and top with parmesan cheese.

Beat together the eggs, Dijon mustard, and milk. Add 1/4 teaspoon salt and pepper (each) to taste and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.

Place in the oven and bake 40 to 50 minutes, until puffed and browned. Serve warm.

VERDICT:  Time-consuming for a weekday evening, but easy and good.  It's a little more quiche-like than bread-pudding-like--consider upping the bread ratio.  Also consider baking in a shallower pan and adding more Parmesan--the crunchy, salty top crust was the best part.  Keep.  (From the Little Yellow Kitchen.)