Mushroom and Kale Savory Bread Puddings
Made with savory mushrooms, kale, and our gluten-free, top 8 allergen-free Soft White Rolls, these Bread Puddings are the perfect complement to any holiday dinner table. 🍄
2 tablespoons olive oil, divided
8oz crimini mushrooms, sliced
1 bunch lacinato kale, shredded
2 medium sized leeks, washed and thinly sliced
4 garlic cloves, minced
2 tablespoons vegan butter
1 package Julia’s TableⓇ White Rolls, cut into ½” pieces
1 tablespoon chopped fresh thyme
1 tablespoon chopped parsley
½ teaspoon fine sea salt
½ teaspoon black pepper
½ cup dairy free Parmesan cheese (optional)
¾ cup gluten free oat milk
Preheat oven to 375℉.
In a large skillet, warm 1 tablespoon oil over medium heat. Add mushrooms and cook until they release liquid. Turn heat down to medium-low and continue to cook until browned, about 15 minutes. Transfer to a large bowl.
In same skillet, heat remaining 1 tablespoon oil. Add kale and ¼ cup water. Cover and cook 5 minutes. Remove lid and continue to cook until bright green and tender and the water has evaporated. Add leeks and garlic and cook, stirring frequently, about 5 minutes more or until leeks are tender. Transfer to bowl with mushrooms and toss to combine.
Wipe out skillet, add butter, and melt over medium heat. Add bread cubes, thyme, parsley, salt, and pepper. Stir to combine and cook 5 minutes or until bread is toasted and herbs are fragrant. Transfer to bowl with vegetables and add cheese, if using.
Divide mixture among 6 shallow ramekins. Add 2 tablespoons oatmilk to each dish. Place on a baking sheet and bake 20 minutes or until well-browned. Remove from oven and let sit 10 minutes before serving.
Kids In the Kitchen!