Blue Cheese Bread Pudding with Apples, Kale & Leeks

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

Ingredients:
- 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

Directions:
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!