If you have 15 minutes of prep time and 1 hour to get stuff done while this bakes in the oven, you’ve got a full meal-in-a-pan. Be sure to use whole milk (use Straus Family Creamery for this dish for best results).
Ingredients
1bunch kale
3Tbspsextra virgin olive oil
½lbmushroomssliced
4sprigs thymestemmed
1leekgreen part discarded and sliced into thin half-moons
2garlic cloves
Salt and pepperto taste
1loaf breadsuch as challah, stale or toasted, cut into 1” cubes
3ozGruyere cheesegrated
2ouncesParmigianograted
Large pinch salt and pepperto taste
1ptcherry tomatoes
2Tbspsbread flour
5eggs
2cupsmilkwhole milk, please!
2cupscream
Instructions
Butter an 8” or 9” square baking dish and preheat an oven to 350°F.
Toast the cubes of bread in the oven until golden in color.
While the bread is toasting, heat up saute pan with a drizzle of oil. Saute the leeks, followed by the garlic and mushrooms and garlic.
In a medium bowl, whisk together the milk, cream, salt, pepper, bread flour and thyme.
Toss in the bread, vegetables and half the cheese.
Pour into prepared dish and top with remaining cheese.