Savory Bread Pudding with Kale and Mushrooms

cooking.nytimes.com

Weewah

1 bunch kale, any type, stemmed and washed thoroughly in 2 changes of water (more if necessary)

1 tablespoon extra virgin olive oil

½ pound mushrooms, sliced

1 teaspoon fresh thyme leaves, coarsely chopped

1 to 2 garlic cloves (optional)

Salt and freshly ground pepper

½ pound stale bread, preferably whole-grain, sliced about 1 inch thick

2 ounces Gruyère cheese, grated (½ cup)

1 ounce Parmesan cheese, grated (¼ cup)

Salt and freshly ground pepper

4 eggs

2 cups low-fat milk

Directions at cooking.nytimes.com

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