This bread pudding is inspired by my mom's amazing Thanksgiving stuffing. She always cooked an extra casserole dish of it outside the bird, and my sisters and I would fight over the crispy edges.
This savory bread pudding is a surprisingly light accompaniment to the Turkey Leg Confit; I've used some egg whites to replace whole eggs, 2% milk instead of 35% cream and lean turkey sausage. The kale and apple really add a nice punch of flavor and help balance the rich flavour of the sausage, egg and cheese ... I guarantee you'll love this recipe as much as our family did! Happy Thanksgiving!
6 large egg whites
3 large eggs
2 cups 2% milk
8 cups day-old whole-grain bread or sourdough, torn 1-inch pieces
3 lean turkey sausages, casing removed
4 large shallots, finely chopped
2 tbsp each chopped fresh sage and thyme
2 cups diced Granny Smith apple
4 cups trimmed and coarsely chopped kale
1 cup grated low-fat old cheddar cheese
1/2 cup freshly grated parmesan cheese
Salt and freshly ground black pepper
Preheat oven to 400*F.
In a large bowl, whisk eggs and egg whites; add milk, and season with salt, pepper and nutmeg. Gently fold bread pieces into egg mixture. Let soak for 30 minutes, stirring occasionally.
Heat a large skillet over medium-high heat. Add sausage and cook, breaking up sausage until golden brown, about 5 minutes. Add shallots, apple, sage and thyme; saute until shallots are soft. Add kale, cover and cook for 2 to 3 minutes. Uncover and stir until kale is just wilted. Remove from heat and allow to cool to room temperature.
Mist a 13-by-9-inch baking dish with non-stick cooking spray.
Transfer sausage and kale mixture to bread and egg. Mix well until combined. Transfer mixture, and press evenly into a greased baking dish. Sprinkle with cheeses, cover with foil, and bake for 20 minutes. Remove foil and bake for an additional 15-20 minutes until custard is set and bread springs back when touched.
TIP: This dish could also be a standout dinner or lunch on it's own when served with a green salad.