Recipe: Cauliflower & Leafy Purple Kale Savory Bread Pudding Recipe

Thanksgiving isn't the only time to get stuffed. This savory blend of über-healthy cauliflower and kale is a great way to fuel your training.

Photo: Better Nutrition

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Thanksgiving isn’t the only time you can get stuffed. Stuffings, dressings, bread puddings, and bread salads (panzanella) are incredibly filling and delicious last-minute meals throughout the year, and perfect for fueling your active adventures. But before you open the store-bought stuff in a box, try the homemade route.

Classic stuffing isn’t a complicated recipe. In fact, it starts with the simplest ingredient: dry bread cubes. Save up bread scraps and pieces each week, and by the weekend, you’ll have enough for a stuffing. All you need to do is add in sautéed onions, garlic, celery and poultry seasoning to the dry bread cubes. Drizzle in some butter and just enough stock to wet the bread mixture. Sprinkle it with cheese, and pop it into the oven until it sets. To make this a vegan plate, skip the cheese and opt for olive oil and vegetable stock. Poultry seasoning is vegan, and depending on the blend will have a mix of sage, thyme, marjoram, salt and pepper along with a good amount of ground celery seeds. It can make any dish feel warm and homey.

If you’ve got enough for leftovers, you’re in luck: leftover stuffing, slightly warmed up, can make any post training meal just a bit warmer. Who doesn’t want that filling goodness after a chilly run or ride?

Want to take your stuffing to the next level? This delicious cheesy cauliflower recipe from sister publication, Better Nutrition, is a great way to start a new, delicious holiday tradition. This rich, strata-like casserole is as good as any bread stuffing. To change up the flavors, substitute other blanched or sautéed vegetables, such as broccoli, mushrooms, and spinach.

Recipe: Cauliflower & Leafy Purple Kale Savory Bread Pudding



  • 1 bunch frilly purple kale, washed, stems removed
  • 1/2 head cauliflower
  • 1 Tbs. extra-virgin olive oil
  • 3 celery stalks
  • 4 Tbs. chopped yellow onion
  • 2 garlic cloves, peeled and minced
  • 1/2 lb stale sourdough or sturdy whole-grain artisan bread (about half loaf)
  • 1 cup grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 4 eggs
  • 2 cups milk
  • 1 tsp. poultry seasoning
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup cream


  1. Preheat oven to 350°F. Butter or oil 12-inch rectangular casserole dish.
  2. Bring pot of water to a boil. Chop kale into large pieces and place in salted water. Cook 2–3 minutes, until just tender. Drain, squeezing out excess water.
  3. Break cauliflower into florets. Bring pot of water to a boil. Add cauliflower to pot and cook 3–4 minutes until barely tender.
  4. Heat olive oil in skillet. Add celery and onions, and sauté until soft. Add garlic, and cook about 2 minutes, until fragrant.
  5. Place chopped kale, cauliflower, celery, onion, and garlic in large bowl. Cut bread into 1-inch cubes. Add bread and cheeses to vegetables in bowl. Toss to mix and place in greased casserole dish.
  6. Whisk together eggs, milk, poultry seasoning, salt, and pepper. Pour over bread and vegetables. Let sit 10 minutes to allow bread to absorb liquid. Bake 35 minutes until top is lightly browned. Pour cream over top, and bake 5 minutes more.