Any cuisine that includes bread also has traditional uses for leftover or stale bread.
Bread puddings can be sweet or savory and served for breakfast, lunch or dinner.
In this savory version, you can substitute other greens, such as spinach, or make a lower-calorie, lower-fat version with light shredded mild cheddar or mozzarella.
COLLARD AND GRUYERE BREAD PUDDING
Makes 8 servings
4 large eggs
3 cups skim milk
2 cups shredded Gruyere cheese
1 (16-ounce) bag frozen chopped kale or collard greens, thawed
1/2 teaspoon salt
1/2 teaspoon thyme
12 ounces crusty bread, cut into 2-inch pieces
Preheat oven to 375 degrees. Coat a baking dish (8 by 8 inches or the equivalent) with cooking spray.
Lightly beat the eggs in a large bowl. Add the milk, cheese, greens, nutmeg, salt and thyme and stir to combine.
Add the bread and toss until it is completely and evenly coated in the mixture.
Let it sit for 5 minutes; toss again and transfer to the baking dish.
Bake 45 minutes, or until it's no longer wet in the center. (An instant-read thermometer will register 160 degrees.)
Per serving: 314 calories, 20 g protein, 31 g carbohydrate, 3 g fiber, 13 g fat, 6 g saturated fat, 137 mg cholesterol, 617 mg sodium. Recipe analysis provided by Newsday.