Last week, I made another kale-sausage bread pudding, but this time for two of the other interns. Having leftover french bread, a nice juicy and large all-beef hot dog, kale, corn, carrots, and onions as usual, I decided to make use of resources. Oh, bread pudding, how you cater to my need to use up resources.
Kale Sausage Bread Pudding (serves 3, or 4 as a side)
3 kale leaves, washed and chopped
About 3 oz (7 baby) carrots, chopped
1/4 onion, chopped
2 garlic cloves, minced
1 large all-beef succulent beef hot dog, chopped
1/2 corn on the cob, boiled, sliced off
2 or 3 eggs (I can't remember)
1/4 cup plain yogurt + 1/4 cup water
1/4 loaf French bread, cubed
Salt, seasoning, black pepper
1. Lightly oil the pan over medium heat. Add hot dog. Saute, then slide onto a plate.2. Saute onions in the remaining oil till lightly yellow. Add in garlic, carrots, kale. Saute till kale is soft but still firm. Add in corn, saute one minute. Add in hot dog. Stir a little, then remove to a large bowl. Mix with bread
3. Preheat oven to 420 F. Lightly oil a small 8 by 8 inch pan.
4. Whisk eggs, yogurt, water, and seasoning. Pour over bread-veggie-meat mix. Stir so all the bread is soaked. Let sit for 5 min to saturate.
5. Pour into pan. Bake for about 35-45 minutes until set. Let cool for 5-10min. Slice and serve warm.