Cheesy Mushroom Kale Challah Bread Pudding with Caramelized Onions
A rich and savory bread pudding that transforms day-old challah into a hearty comfort dish. Caramelized onions add sweetness while cremini mushrooms and wilted kale provide earthy depth. Gruyère cheese melts throughout, creating pockets of creamy richness. Perfect for brunch gatherings or as a satisfying dinner side. The custard-like texture from eggs and milk makes each bite tender and flavorful, while fresh thyme and a hint of nutmeg the overall taste profile.
Ingredients
- ¼ cup unsalted butter
- ¼ cup extra virgin olive oil
- 1 large yellow onion, thinly sliced
- 6 cup cremini mushrooms, about 1/4 inch slices
- 1 Tbsp fresh thyme leaves
- 2 Tbsp dry white wine
- 2 large eggs
- 1 large egg yolk
- 1 cup whole or 2% milk
- ½ tsp freshly grated nutmeg
- ½ tsp ground cayenne
- 8 oz challah bread, cut into 1 inch cubesbrioche or thick white bread1:1comfort
similar rich texture
- 2 cup shredded Gruyère or cheddar cheeseSwiss cheese or fontina1:1dairyadds dairy
similar melting properties
- 4 cup Tuscan kale leaves, stems removed and cut into smaller pieces
- salt
- freshly ground black pepper
Instructions
- 1
Preheat oven and grease baking dish
- 2
Melt butter in skillet and cook onions until soft, then continue cooking on medium-low until browned
- 3
Transfer onions to bowl and heat olive oil in same skillet
- 4
Add mushrooms to skillet and brown until tender
- 5
Mix in thyme and kale, cook until kale wilts, then add wine and cook until evaporated
- 6
Return caramelized onions to pan and cool
- 7
Whisk eggs, milk, nutmeg, and cayenne in large bowl, season with salt and pepper
- 8
Add bread cubes to milk mixture and gently push down
- 9
Add mushroom mixture and most of the cheese, mix gently with hands
- 10
Transfer to baking dish and top with remaining cheese
- 11
Cover with foil and bake, then remove foil and bake until golden
Tips
Use day-old challah for better absorption of the custard mixture and firmer texture after baking.
Caramelize onions slowly for maximum sweetness - rushing this step will result in burnt rather than golden onions.
Let the mushroom mixture cool before combining with eggs to prevent scrambling the custard base.
Good to Know
Refrigerate covered for up to 3 days. Reheat portions in 350°F oven until warmed through.
Assemble completely up to 1 day ahead, cover and refrigerate. Add 10-15 minutes to baking time if baking from cold.
Serve hot directly from oven. Can be portioned and reheated for individual servings.
Common Mistakes
Don't rush caramelizing onions or they'll burn rather than develop sweet flavor.
Let mushroom mixture cool before adding to eggs to avoid scrambling the custard.
Substitutions
Dairy-Free Swaps
similar melting properties
General Alternatives
similar rich texture
FAQ
Can I make this ahead of time?
Yes, assemble completely and refrigerate up to 24 hours before baking. Add 10-15 minutes to baking time if starting from cold.
What if I don't have challah bread?
Brioche, thick-cut white bread, or day-old French bread work well as substitutes with similar rich texture and absorption.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in 350°F oven until warmed through.