Servings: 4-6
Start to finish: 2 hours
1 (18-to-20 inch) baguette, torn into 1 inch pieces (10 cups)
1 pound kale, stemmed and chopped
4 shallots, sliced thin
2 garlic cloves, minced
1 teaspoon extra-virgin olive oil
3 cups heavy cream
2 cups whole milk
8 large egg yolks
1 tablespoon Dijon mustard
1 pound turkey sausage, casings removed
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh chives
Adjust oven rack to middle position and heat oven to 450 F. Arrange bread in even layer in 13-by-9 inch baking dish. Bake, stirring occasionally, until bread is crisp and browned, about 12 minutes; let cool for 10 minutes. Reduce oven temperature to 400 F.
Meanwhile, combine kale, shallots, garlic, and oil in bowl and microwave, stirring occasionally, until kale is wilted, about 5 minutes. Wrap kale mixture in clean dish towel and wring tightly to squeeze out as much liquid as possible.
Whisk cream, milk, egg yolks, and mustard together in large bowl. Stir in toasted bread and drained kale mixture until well combined.
Spray now-empty baking dish with vegetable oil spray. Pour half of bread mixture into prepared dish. Crumble half of sausage into 1/2 inch pieces over top. Top with remaining bread mixture and remaining sausage. Sprinkle with Parmesan.
Cover tightly with greased aluminum foil and bake for 45 minutes. Uncover and continue to bake until custard is just set and top is browned, about 20 minutes.
Remove dish from oven and let cool for 10 minutes. Sprinkle with chives before serving.
Nutrition information per serving: 809 calories; 554 calories from fat; 62 g fat (34 g saturated; 1 g trans fats); 462 mg cholesterol; 657 mg sodium; 41 g carbohydrate; 5 g fiber; 12 g sugar; 27 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Savory Bread Pudding with Turkey Sausage and Kale in “All-Time Best Brunch .”
America’s Test Kitchen provided this article to The Associated Press.
