Sunday, August 29, 2010

Savory Kohlrabi Bread Pudding

The kohlrabi never ends...  I made this recipe to use up some of the last of it from my garden, but it could also be made with broccoli, asparagus, artichokes, or any number of your other favorite veggies.  Savory bread puddings like this one are also great ways to turn stale bread and a few eggs into a delicious entre.  My favorite part of serving it for dinner is that I can make it up ahead of time, letting the bread soak up all of the egg in the fridge, and then pop it in the oven at dinner time.  This makes bread puddings ideal for nights on which you're expecting dinner guests.  If you make it ahead of time, you can focus your attention on creating a yummy dessert or tasty sides or just greeting your guests instead of slaving away up to the last second in the kitchen.  Try it out.  
-olive oil
-1 large onion
-1/2 tsp of dried thyme
-4 cloves garlic
-2 c thinly sliced baby bella mushrooms
-2 medium kohlrabi, halved and thinly sliced
-1 bunch kohlrabi greens (about ten leaves), thinly sliced
-8 eggs
-1 c milk
-2 Tbsp dijon mustard
-small bunch parsley, chopped
-5 c cubed stale bread
-4 oz goat cheese, crumbled (herbed or plain)

->  Saute onions in olive oil in a large skillet over medium heat until softened.  Add thyme and garlic and mix.  Then add mushrooms and kohlrabi.  Season with salt and pepper.  Cover and cook until kohlrabi is fork-tender, stirring often to prevent sticking.  Remove from heat, add kohlrabi greens, and cover until wilted.  

While greens wilt, whisk together eggs, milk, mustard, and parsley.  Season with salt and pepper.  

Now, in a buttered 9x13 pan, layer the sauted vegetable mixture, bread, and goat cheese like lasagna.  Layer half of the bread cubes, then half of the veggies, one third of the goat cheese, the other half of the bread, the other half of the veggies.  Save the rest of your goat cheese for later.  Pour egg mixture evenly over top.  Cover and refrigerate anywhere from 20 minutes to overnight, but I think a few hours is ideal.  

After chilling, remove the pudding from the refrigerator, allowing it to come back to room temperature while the oven preheats at 375 degrees.  Sprinkle the last two-thirds of the goat cheese over the top and bake for 45 minutes until firm in the middle and golden brown on top.  Let stand about 10 minutes before slicing and serving.  

~*TIP:  I throw any stale bread I have into a bag in the freezer to be later reincarnated as croutons, bread crumbs, or in yummy recipes calling for stale bread like the one above.  Check out these general savory bread pudding instructions from the Splendid Table  *~

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