Sweet Potato-Kale Bread Pudding

You can bake this savory sweet potato bread pudding a few days before Thanksgiving, then cool, and refrigerate. Reheat it in a low oven while the turkey rests. You also can cook this in a a muffin tin for individual servings, if you prefer.

Ingredients

  • 1 pound sweet potatoes
  • 2 cups whole milk
  • 4 large egg yolks
  • 2 large eggs
  • sea salt and freshly ground black pepper, to taste
  • 1 day-old multigrain baguette, cubed (8 ounces)
  • 2 teaspoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1 bunch kale, trimmed and chopped (8 ounces)
  • 2 tablespoons water
  • 3/4 cup shredded sharp Cheddar cheese, divided (3 ounces)
  • nonstick cooking spray

Instructions

  • Preheat oven to 400°F.
  • Pierce sweet potatoes with a fork. Place sweet potatoes on a foil-lined baking sheet. Roast 30 minutes, or until tender. Let stand until cool enough to handle.
  • While sweet potatoes roast, bring milk to a boil. Combine egg yolks, whole eggs, salt and pepper in a large bowl, stirring with a whisk. Add half of hot milk to egg mixture, stirring constantly with a whisk. Whisk in remaining hot milk into egg mixture.
  • Cut roasted sweet potatoes in half, and scoop flesh into a food processor or blender. Add 1/2 cup milk mixture, and process until pureed. Whisk pureed sweet potato mixture into milk mixture in bowl. Stir in cubed bread. Set aside, stirring occasionally.
  • Heat a large saute pan over medium-high heat, and add oil. Add onion and another pinch of salt, and saute 5 minutes, or until tender. Stir in kale and water. Cover and cook 3 minutes, or until kale is tender. Stir kale mixture into bread mixture. Stir in 1/2 cup cheese. Spoon into a buttered 2-quart baking dish, or divide evenly among 16 muffin cups (1/2 cup) coated with cooking spray. Sprinkle evenly with remaining 1/4 cup cheese. Bake for 30-35 minutes, or until pudding is puffy, set, and lightly browned. Serve warm.
Servings: 16
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Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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