Toaster-Oven Savory Bread Pudding with Turkey Sausage and Kale
By America's Test KitchenPublished on January 18, 2022
Time
2 hours
Yield
Serves 4 to 6
Ingredients
Before You Begin
Before starting this recipe, confirm that a 13 by 9-inch baking pan fits in your toaster oven and has at least 2 inches of space between the pan and the top heating element. Depending on your toaster oven, you may need to lower the rack position.
Instructions
- Adjust toaster oven rack to middle position and heat oven to 425 degrees. Arrange bread in even layer in 13 by 9-inch baking pan. Bake, stirring occasionally, until bread is crisp and browned, 10 to 15 minutes; let cool for 10 minutes. Reduce oven temperature to 400 degrees.
- Meanwhile, combine kale, shallots, garlic, and oil in bowl and microwave, stirring occasionally, until kale is wilted, about 5 minutes. Wrap kale mixture in clean dish towel and wring tightly to squeeze out as much liquid as possible.
- Whisk cream, milk, egg yolks, and mustard together in large bowl. Stir in toasted bread and drained kale mixture until well combined.
- Spray now-empty baking pan with vegetable oil spray. Pour half of bread mixture into prepared dish. Crumble half of sausage into ½-inch pieces over top. Top with remaining bread mixture and remaining sausage. Sprinkle with Parmesan.
- Cover tightly with greased aluminum foil and bake for 45 minutes, rotating pan halfway through baking. Uncover and continue to bake until custard is just set and top is browned, 20 to 25 minutes. Transfer pan to wire rack and let cool for 10 minutes. Sprinkle with chives and serve.
Time
2 hoursYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Bread pudding is incredibly easy to make in your toaster oven, but we wanted the option to eat it for dinner any night of the week, so we added a savory spin by turning to earthy kale and spiced sausage. Cutting back on the cheese and using turkey sausage was an easy way to lighten this casserole. Microwaving the kale with aromatics and oil jump-started its cooking and eliminated excess water. Since soggy bread is the downfall of any bread pudding, we toasted torn baguette slices to enrich their flavor and give them some custard-withstanding crispness. Stirring the toasted bread into our simple custard, prepared with 3 parts cream to 2 parts milk, made the casserole rich but not over the top. We stabilized the custard and prevented curdling by using just yolks rather than the traditional whole eggs, and we added Dijon mustard for flavor. We assembled the bread pudding, layering the custard-bread mixture with sausage and topping it with Parmesan. From there, all we had to do was bake it, covered at first to set the filling and then uncovered for the last 20 minutes to generate some appealing color.
Before You Begin
Before starting this recipe, confirm that a 13 by 9-inch baking pan fits in your toaster oven and has at least 2 inches of space between the pan and the top heating element. Depending on your toaster oven, you may need to lower the rack position.
Instructions
- Adjust toaster oven rack to middle position and heat oven to 425 degrees. Arrange bread in even layer in 13 by 9-inch baking pan. Bake, stirring occasionally, until bread is crisp and browned, 10 to 15 minutes; let cool for 10 minutes. Reduce oven temperature to 400 degrees.
- Meanwhile, combine kale, shallots, garlic, and oil in bowl and microwave, stirring occasionally, until kale is wilted, about 5 minutes. Wrap kale mixture in clean dish towel and wring tightly to squeeze out as much liquid as possible.
- Whisk cream, milk, egg yolks, and mustard together in large bowl. Stir in toasted bread and drained kale mixture until well combined.
- Spray now-empty baking pan with vegetable oil spray. Pour half of bread mixture into prepared dish. Crumble half of sausage into ½-inch pieces over top. Top with remaining bread mixture and remaining sausage. Sprinkle with Parmesan.
- Cover tightly with greased aluminum foil and bake for 45 minutes, rotating pan halfway through baking. Uncover and continue to bake until custard is just set and top is browned, 20 to 25 minutes. Transfer pan to wire rack and let cool for 10 minutes. Sprinkle with chives and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments