SAVORY PARMESAN BREAD PUDDING WITH BACON, KALE, AND ROSEMARY

This savory bread pudding is perfect for lazy weekends and Sunday brunches.
 Its a great way to use up excess items you may have in your kitchen and pantry.  Not only is it easy to customize, it requires little prep and is quick to make.

INGREDIENTS:

• 1 Tbsp olive oil
• 4 slices of thick cut bacon, cut into 1/2 inch strips
• 5 oz kale, large center ribs and stems removed, cut crosswise into 1-inch slices, about 4 1/2 cups
• salt and pepper, to taste
• 2 tsp crushed red pepper flakes
• 6 large eggs
• 1 3/4 cup whole milk
• 3/4 lb crusty rosemary bread (or any country style white bread), cut into 1-inch cubes, about 8 cups
• 1/2 cup + 2 Tbsp grated parmesan
• 1/4 cup shredded fontina cheese
• 1 tsp fresh rosemary, chopped

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Swirl olive oil in 10-inch cast iron skillet to coat the pan.  Heat oil over medium heat.  Add bacon and let cook until bacon fat has rendered.  Add in chopped kale.  Season with a little salt and pepper.  Cook, tossing, until kale is tender and slightly wilted.  Taste kale to make sure it is cooked.
3. In a large bowl, whisk together red pepper flakes, eggs, milk, about 2 tsp salt, and 1 tsp fresh ground black pepper.  Add cooked kale and bacon, bread cubes, 1/2 cup parmesan, 1/4 cup fontina and 1 tsp fresh rosemary.  Toss to combine and ensure bread is coated with egg mixture.
4. Transfer to 10-inch skillet used to cook bacon and kale.  Distribute to make an even layer.  Sprinkle top with remaining 2 Tbsp parmesan.  Bake for 30-40 minutes until bread pudding has puffed up, top layer of bread is toasty, and pudding is set in the center.  Serve warm with additional parmesan cheese.

http://www.thelittleepicurean.com/2013/04/savory-parmesan-bread-pudding-with-bacon-kale-and-rosemary.html