We’re all about one pot meals, and when it comes to starting off your morning, the less time you have to spend cleaning up, the quicker you can start on the day’s adventures with your little rugrats. This savory bread pudding fits the bill. Maryanne of The Little Epicurean says this dish, with its hearty helpings of eggs, bacon, and veggies are a sure-fire way to get your kiddies out of bed and fueled for a busy day. Great for breakfast or brunch, we’re confident that it will be a huge hit with everyone in your fam. Serves 4-6.

bread-pudding

Ingredients
1 tbsp olive oil
4 slices of thick cut bacon, cut into 1/2 inch strips
5 oz kale, large center ribs and stems removed, cut crosswise into 1-inch slices, about 4 1/2 cups
salt and pepper, to taste
2 tsp crushed red pepper flakes
6 large eggs
1 3/4 c whole milk
3/4 lb crusty rosemary bread (or any country style white bread), cut into 1-inch cubes, about 8 cups
1/2 c + 2 tbsp grated parmesan
1/4 c shredded fontina cheese
1 tsp fresh rosemary, chopped

Method
1. Preheat oven to 350 degrees F.

2. Swirl olive oil in 10-inch cast iron skillet to coat the pan. Heat oil over medium heat. Add bacon and let cook until bacon fat has rendered. Add in chopped kale. Season with a little salt and pepper. Cook, tossing, until kale is tender and slightly wilted. Taste kale to make sure it is cooked.

3. In a large bowl, whisk together red pepper flakes, eggs, milk, about 2 tsp salt, and 1 tsp fresh ground black pepper. Add cooked kale and bacon, bread cubes, 1/2 c parmesan, 1/4 c fontina and 1 tsp fresh rosemary. Toss to combine and ensure bread is coated with egg mixture.

4. Transfer to 10-inch skillet used to cook bacon and kale. Distribute to make an even layer. Sprinkle top with remaining 2 tbsp parmesan. Bake for 30-40 minutes until bread pudding has puffed up, top layer of bread is toasty, and pudding is set in the center. Serve warm with additional parmesan cheese.

recipe & photo courtesy of Maryanne of The Little Epicurean

Food and love run in the same vein for baker/cook Maryanne; they are meant to be shared. Her affinity for food can be traced back to countless childhood memories where sharing a meal with loved ones was commonplace. Now, Maryanne seeks to make her own memories through the meals she thoughtfully prepares. Check out her food blog The Little Epicurean to find more of her delicious recipes.