Mushroom and Kale Bread Pudding

200 grams bacon, sliced

1 cup chopped onion

2 cloves garlic, minced

225 grams mushrooms, sliced (I used portabella and button)

1 tsp finely chopped fresh rosemary

2 cups baby kale

Salt and freshly ground pepper

4 cups stale bread (I used French loaf), sliced into 1 inch cubes

1 cup smoked cheddar, or aged cheddar, grated

4 eggs

2 cups whole milk

1. Preheat oven to 350F.

2. In a large frying pan over medium high heat, cook bacon until crisp. Remove bacon onto a paper towel lined plate, reserving bacon fat in frying pan. Add the chopped onion and garlic.

3. Cook 5 minutes. Add the mushrooms and rosemary and cook until mushrooms release all of their liquid. Stir in baby kale and season with salt and pepper. Remove from heat.

4. In a large mixing bowl, add the sliced bread and grated cheese. Add the mushroom mixture and cooked bacon to this. Stir well. Season with a little more salt and pepper. Place this into a greased 9×13 baking dish. In a large bowl, whisk together the eggs and milk.

5. Pour this mixture over the bread, squishing it down a little. Let stand 10 minutes before baking.

6. Bake for about 40-50 minutes until golden brown and eggs are set. Let stand 10 minutes before serving.