Kale and Bread Pudding with Mushrooms

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These dishes, known as ‘stratta’, can be quite rich, but lose no element of satisfaction even when made with low-fat milk. The method works well for a variety of cooked vegetables mixed with stale bread, and combined with eggs, milk & cheese.


  • 1 bunch kale (any variety) (stem, thoroughly washed in multiple changes of water)
  • 1 tablespoon olive oil (extra virgin)
  • ½ pound mushrooms (sliced)
  • 1 teaspoon fresh thyme leaves, (chop coarsely)
  • 1 to 2 garlic cloves (optional)
  • Salt and freshly ground pepper
  • ½ pound stale bread, whole-grain preferred, 1 inch thick sliced
  • 2 ounces Gruyère cheese, grated (1/2 cup)
  • 1 ounce Parmesan cheese, grated (1/4 cup)
  • Salt and freshly ground pepper
  • 4 eggs
  • 2 cups low-fat milk

Nutritional Information

Nutritional analysis per serving (6 servings):
287 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 17 grams protein; 126 milligrams cholesterol; 554 milligrams sodium

The information shown is estimate based on available ingredients and preparation. This should not be used as a replacement for a professional nutritionist’s advice.


  1. Bring water to boil in a medium or large pot. Salt liberally, and add in the kale. Cook for 2-3 min, until the kale is tender but still colourful. Transfer to a bowl of cold water, then drain, and gently squeeze out any excess water. Coarsely chop and set aside for later.
  2. If you’ve opted to use garlic, cut one clove in half, and rub the cut side on the sliced bread. Next, mince all of the garlic, and cut the bread into 1 in squares.
  3. In a heavy, wide skillet, heat the oil on a med-high heat before adding the mushrooms. Cook, stirring frequently, until they soften, then add garlic, thyme, and season with salt & pepper according to individual preference. Cook for another 1-2 minutes until the mushrooms are fragrant and tender. Stir in the kale, combine together, and take off the heat.
  4. Preheat oven to 350 degrees. Butter or oil a 2-quart baking dish, gratin, or soufflé dish. Combine the bread cubes, mushrooms, kale, and two cheese in a large bowl – combine together. Transfer to the prepared baking dish.
  5. Beat together the eggs and milk. Salt & pepper to preference, and then pour on top of the bread mixture. Allow to sit for 5-10 min prior to baking, to allow some of the liquid to be absorbed.
  6. Put in oven & bake for 40-50m, until browned & puffy. Take out of oven, and enjoy hot or warm!


  • Prepare in advance: Steps 1-4 can be assembled hours before beating the eggs & milk together, and completing the strata.