Sometimes it’s -4 degrees outside and the majority of the food in your posession is the very stale loaf of bread on your counter. Transform your odds and ends into this comfort food hit packed with kale!

Savory Buttermilk Bread Casserole

Savory Buttermilk Bread Casserole

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Disturbing the Peas

Recipe type: Entree

Serves: 4 Servings

Ingredients

• ¾ of a loaf of sourdough bread (about 5 days old)
• 5 eggs
• 2 cups buttermilk
• ½ red onion
• 1 large bunch kale
• 1 tsp dill
• 1 tsp red pepper flakes
• 1 tsp salt
• 1 tsp black pepper
• 2 tblsp butter
• 2 tblsp goat cheese
• ¼ cup dried shitaake mushrooms (rehydrated in red wine)
• 1 tblsp truffle oil

Instructions

1. Preheat oven to 350 degrees.
2. Cut the bread into 1″ cubes and place in a large mixing bowl.
3. In a small saucepan, melt the butter and carmelize the onion.
4. While your are carmelizing the onion, beat eggs until they are a creamy yellow. Add buttermilk, truffle oil, salt, pepper, dill, and red pepper and whisk until incorporated.
5. Add carmelized onion, kale, rehydrated mushrooms, and goat cheese to the bread. Toss until evenly incorporated and move bread mixture into a heavy baking dish (we used a dutch oven).
6. Pour egg mixture over bread and bake covered for one hour.
7. Garnish with fresh parsley.

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