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Blue Cheese Bread Pudding with Apples, Kale & Leeks

Posted by Michelle Zippelli  October 29, 2012 08:52 PM

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There has never been a more necessary day for comfort food. Thanks to Sandy I spent all day cooking and somehow this is what I came up with. When it comes to savory bread pudding, you can use pretty much whatever you have on hand for vegetables and cheese. I'm so glad I had blue cheese though! It turned out to be such a nice contrast to apples, leeks and kale. Cinnamon, clove and nutmeg added a nice spice to the mix as well, making this dish also very seasonally appropriate.


Blue Cheese Bread Pudding with Apples, Kale & Leeks

- 1 day old loaf of bread (ciabatta, baguette or rustic italian bread), cubed
- 1 bunch of kale, coarsely chopped
- 3 leeks chopped *make sure they are thoroughly washed*
- 2 apples, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp. butter
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp nutmeg
- 5 eggs
- 2 3/4 cups whole milk
- 1/2 cup crumbled blue cheese
- 1/4 cup white wine
- olive oil
- salt & pepper

1 - Preheat oven to 400.
3 - Toss kale with a pinch of salt and pepper and 1 tbsp of olive oil. Roast for 10 minutes and set aside. (Keep oven on afterwards.)
3 - In a saute pan melt butter over medium heat. When melted add leeks and garlic. Cook until wilted, about 3-4 minutes. Add apples, cinnamon, nutmeg, cloves and a pinch of salt and pepper. Cook for 2 more minutes, remove from heat and set aside.
4 - In a mixing bowl, whisk together eggs, milk, blue cheese, and white wine.
5 - Add bread, kale, and apple mixture to the mixing bowl and toss everything together.
6 - Pour in 9 x 13 baking dish, or two smaller ones. Cover with foil.
7 - Bake for 20 minutes covered, and another 20 uncovered.


Although it's not the most photogenic dish I've made, bread pudding is always satisfying on a day like today. Baking uncovered gives a nice crunch to the top layer, and the inside is gooey and moist.

Enjoy! And stay safe!

This blog is not written or edited by or the Boston Globe.
The author is solely responsible for the content.

About the authors

Michelle Zippelli is a Boston based hedonist who is committed to finding the best food that Boston has to offer. She has lived in Boston for 6 years and works in online marketing. Michelle loves meatballs, live music, exotic cheeses, Mexican food, spur of the moment dance parties, and all things pickled.
Jacki Morisi is a self-proclaimed bon vivant extraordinaire. A Boston native whose waking hours are exclusively focused on travel, music, food, and fare ... emphasis on food and fare. She's a firm believer that just because you're living on a young professional's budget doesn't mean you have to sacrifice taste, and carries this mantra into each and every dining endeavor.
Contact us:
Jacki and Michelle also co-write the Boston-based food blog
Email Jacki and Michelle:
Follow Jacki on Twitter @jacki_mo and Michelle @Meeshz
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