Appetizers & Snacks

Savoury Bread Pudding with Apples & Kale

This savoury bread pudding with Furlani Garlic Parm Knots is the perfect side dish for any special occasion! Crispy pancetta, kale, apples, fresh rosemary, and sage all come together for a recipe that is so good, it will be the star of any holiday feast.

Savoury Bread Pudding with Apples and Kale

Prep Time: 20 mins | Cook Time: 1 hrs 30 mins | Total Time: 2 hrs 50 mins


Serves 8

Pull up a few pieces of kale to the top of the dish just before baking. The kale will get crispy and add a textural crunch!



Preheat the oven to 350°F degrees.


Cut the Furlani® Garlic Parm Knots into cubes.


Place the knot cubes in a single layer on a sheet pan and bake for 25 minutes, tossing once, until lightly browned and crispy. Set aside.


Meanwhile, heat the butter in a 12” skillet over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and cook over medium to medium-high heat for 5 to 7 minutes, stirring occasionally, until the vegetables are tender. Stir in the apples, rosemary, sage, salt, pepper, and cook over medium heat for 5 minutes, until most of the liquid is gone. Stir in the kale, cover with a lid (or the sheet pan used to toast the knots) for 4-5 minutes until the kale wilts. Set aside to cool a little.


Meanwhile, whisk the eggs, milk, chicken stock, and 1½ cups of the Gruyère into a large bowl. Stir the crispy knots into egg mixture. Soak for 15-30 minutes.


Combine the egg mixture and knots, with the vegetable mixture and stir to combine.


Pour into a 9 × 13 × 2½” oven-to-table baking dish.


Sprinkle with the remaining ½ cup of Gruyère and bake for 50 to 60 minutes, until the pudding is set, and the top is lightly browned. Serve hot and enjoy!

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