Tuesday, June 18 2013, 10:07 AM MDT
Kale and Chorizo Breakfast Bread Pudding
As Aired on May 2, 2013
Recipe Courtesy of Harmon’s
1 lb Harmon's Chorizo sausage
1 cup Sweet onion, diced
2 tablespoons Garlic, minced
2 cups Kale, cut in ribbons
1 cup Chicken Stock
1 loaf Challah bread, cubed (1-inch)
3 Egg yolks
1 stick Butter, cubed
2 cups Half-and-half
1 cup Milk
1 cup Cheese of choice, shredded
Salt & pepper to taste
1.) In a sauté pan, cook the sausage breaking it into medium-sized bits.
2.) Remove from pan, leaving oil for cooking next steps.
3.) Add the onion and garlic and sauté until the onion is soft and translucent.
4.) Add chicken stock to deglaze the pan.
5.) Add the Kale and cook until it begins to wilt.
6.) Turn off the heat and set aside.
7.) In a bowl, whisk the eggs until combined. Add the butter, milk & half-and-half; season lightly with salt and pepper. Layer the bread cubes in baking dish, add the sausage & Kale mixture.
8.) Carefully pour the egg and milk mixture over the bread.
9.) Sprinkle shredded cheese over the top
10.) Preheat oven to 350˚F. Cover with foil. Bake until the bread begins to grow in pan, about 30 minutes, remove the foil.
11.) Bake another 10-15 minutes to brown lightly and cheese crisp on the top.
(Copyright 2013 Sinclair Broadcasting Group.)