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Sweet Potato-Kale Bread Pudding




Source of Recipe


Nourish Network






Recipe Introduction


You can bake these little bread pudding muffins a few days ahead; cool and refrigerate. Reheat them in a low oven while the turkey rests. You also can cook this in a 2-quart baking dish instead of a muffin pan, if you prefer.





List of Ingredients



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






Instructions



1. Preheat oven to 400 degrees F.
   
2. 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.
   
3. 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 remaining hot milk into egg mixture.
   
4. 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.
   
5. Heat a large saute pan over medium-high heat and add oil. Add onion and another pinch of salt; 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. Divide evenly among 16 (1/2-cup) muffin cups coated with cooking spray. Sprinkle evenly with remaining 1/4 cup cheese. Bake for 15 minutes or until pudding is puffy, set, and lightly browned. Serve warm.
   






Final Comments


Serves 16