Savory Bread Pudding with Vegetables and Cheese

This version calls for kale and mushrooms, but you might try using spinach, leeks, green beans, corn, carrots, summer squash, or whatever else you have on hand. You could also incorporate chicken, ground beef, sausage, or other meat products—just cook them thoroughly before adding (perhaps by sautéing them with the vegetables in Step 3).
1 bunch kale
½ pound mushrooms
1 tsp fresh thyme, or ½ tsp dried thyme (optional)
2 garlic cloves, minced (optional)
Salt and pepper
¾ cup cheese, grated or diced (try Swiss, Cheddar, Jack, Gouda, Mozzarella, or your favorite)
½ pound stale bread, chopped into one-inch cubes
4 eggs
2 cups milk

1. Wash and chop kale and mushrooms (or the vegetables of your choice).
2. Preheat oven to 350 degrees.
3. In a frying pan over medium heat, sauté vegetables in butter or oil with thyme, garlic, or other herbs and spices until tender but still colorful. Season with salt and pepper to taste.
4. In a bowl, whisk together eggs with milk and add ½ tsp. salt.
5. In a large baking dish, combine bread cubes, cooked vegetables, and egg mixture. Stir to mix evenly.
6. Bake for about 45 minutes, or until browned.

Adapted from Martha Rose Shulman’s recipe for the New York Times (January 31, 2012).