Those of you who are sick to death of bread pudding, feel free to skip this post. Maybe it’s uninspired, but when a dish is this open to interpretation, it’s a slam dunk when I’m not feeling terribly creative. So when my friend NJ showed up at work today with a bag of Zadie’s whole wheat challah rolls for me, I knew at least a couple of them would make an appearance in a bread pudding this very evening. Not that I had any plans at all for dinner, but there were a few things in the fridge in danger of turning soon and, frankly, assembling this is second nature to me at this point.

But this is a savory one, more in line with something you’d eat for dinner instead of brunch. To get things started, I cubed three of the challah rolls and set them aside in a medium bowl. I sliced one clove of garlic and cooked it in a little almond oil over medium heat until it was lightly browned, then added about two cups of thinly sliced kale to the pan. Once the kale started to wilt, I added a little water to the pan and some of the leftover caramelized onions from Sunday’s lunch and let it cook down until the water had evaporated, then tossed it with the bread crumbs.

For the liquid element, I beat three eggs with a splash of lowfat milk, some dry mustard, sweet pimenton, and fresh thyme and sage. I poured that over the bread cubes and kale and mixed it until the bread was fully saturated. At that point, I threw in a little grated gruyere, then filled four small ramekins with the mixture.

They baked at 400 degrees for about 20 minutes, at which point I topped them with a little more gruyere and some finely grated romano, then threw them back into the oven for about 10 minutes until the whole mess had browned and cooked through.

Thank you, NJ! It was such a good, simple meal — you should try it next time you go to Zadie’s. Oh, and pick up some of those wonderful sponge cookies for me, willya?

I know, I know, broken record — but it’s that time of year again, isn’t it? The farmers’ market had loads of beautiful organic apples, so I consulted with the seller and bought a few opalescents. Isn’t that a great name, by the way? It seemed impossible to go wrong making brunch with them, like the whole affair would be graced by their jewelled name.

So I started with my basic bread pudding recipe and changed the blueberry filling (everything from blueberries down in the ingredient list), adding caramelized apples instead. I peeled, cored, and sliced three small opalescents, sautéed them in a couple tablespoons of butter, then added about a tablespoon of brown sugar (they were the tiniest bit tart), a few heavy sprinkles of cinnamon, and a whisper of mace. Once the apples started to brown and caramelize in the pan, I added them to the bread mixture, then set it to bake. About 45 minutes later, I opened the oven to find an airily puffed and browned bread pudding that seemed more like a virtuous apple pie than anything else.

This’ll be my go-to recipe for the fall into winter, I think. Gil and I agreed that the blueberries I favor in summer can sometimes be a little overwhelming, but the apples were a perfect marriage with the rest of the pudding. I won’t be kicking the bananas foster version to the curb anytime soon, but this one was more brunch, less dessert — perfect for a girl lacking a sweet tooth.

Those of you who check out this site from time to time may know of my obsession with bread pudding. It’s all I can do NOT to make one every weekend with whatever variants of bread and fruit we have lying around, but I’ve been health-conscious of late. I don’t think we’ve indulged since before Passover, which is far too long for someone like me.

So when I read about Broadway Panhandler’s Bread Pudding Recipe Exchange Week Taste Off this morning at the always-informative Megnut, I could barely contain my excitement. Meet me there Wednesday? It’ll be amazing. I always imagined myself as more of a BBQ judge, but only because I didn’t know bread pudding competitions existed.

Check out the recipes link in the right column for a few of my favorite bread pudding recipes.

Update: Attend the Taste Off at your own risk. (via The Agitator)