• Home
  • U.S. Destinations
    • Midwest
    • Northeast
    • Northwest
    • Southeast
    • Southwest
    • Coastal
  • International Destinations
    • Africa/Middle East
    • Antarctica/Arctic
    • Asia
    • Canada
    • Europe
    • Mexico/Central America/Carribean
    • Oceania
    • South America
  • Food & Drink
    • For the Home
    • On The Town
    • At the Bar
    • Recipes
  • Travel & Lifestyle
    • Getting There
    • Staying There
    • Travel Tips
    • Travel Gear & Gifts
    • People Stories
    • Focus on Photos
  • About
    • Our Site
    • Contributors
    • Write To Us
    • Write For Us
    • Work With Us
    • Disclosure
    • Subscribe
    • Privacy Policy
Confetti Travel Cafe
Celebrate travel, culture, connection
bread pudding recipe
Food & Drink, Northwest, On The Town, Recipes, U.S. Destinations 0

Kale, Pancetta and Gruyere Bread Pudding Recipe

By Nancy Zaffaro · On June 14, 2017


The bread pudding recipe presented here is made with brioche, kale, pancetta, and gruyere is a perfect dish for brunch, breakfast, or lunch. It’s also a great dish to take to someone who needs a meal. Baking these in individual ramekins allows easy reheating later, as needed.

The recipe comes from Chef Todd Ketterman, Department Chair and Faculty Member at Linn-Benton Community College (LBCC) Culinary School in Albany, Oregon. I recently had the pleasure of meeting Chef Todd and some of his students, and touring the school’s facilities.

We then enjoyed a marvelous lunch at Santiam Restaurant, the program’s fine-dining restaurant that open to the public during the school year. Students plan the menu, cook, serve, learning all facets of running a restaurant. Sample entrees: Grilled Anderson Ranch Lamb Rack with Chimichurri, Seared Scarlet Scallops with Citrus Buerre Blanc. Highly recommended: a great experience on a fast food budget, while you support tomorrow’s star chefs.

Thanks so much, Chef Todd and LBCC Culinary School!

Brioche Bread Pudding Recipe

Ingredients:

  • 1 bunch kale
  • 1 ½ pounds gruyere, grated and divided
  • 4 ounces leek
  • 4 ounces pancetta lardons
  • Cold butter, as needed

Custard Ingredients:

  • 10 eggs
  • 2 cups cream
  • 4 cups milk
  • 1 Tablespoon salt
  • 2 Tablespoons thyme
  • 2 teaspoons pepper
  • ¼ teaspoon nutmeg

To Prepare Custard:

  1. Blanch kale for 2 minutes, then “shock” in cold water, and plunge into cold water. Chop, and set aside.
  2. Cut pancetta into strips, slowly cook o render out fat until crispy. Set aside.
  3. Slice leek and sauté. Set aside.
  4. Whisk all custard ingredients together in a large stainless steel bowl and stir until the sale is dissolved.
  5. Add kale, ½ pound gruyere, brioche, leeks, and crispy pancetta. Stir everything together and let rest for 10 minutes. Stir again and let it sit for 5 more minutes.
  6. Meanwhile, grease 12 large ramekins with cold butter. Distribute bread pudding among the 12 ramekins, and split the remaining liquid among the ramekins.
  7. Top evenly with the remaining pound of gruyere.
  8. Bake in a water bath at 350 degrees F until cooked through, about 35 minutes. (Editor’s Note: Haven’t used a water bath? It’s easy. Just put your ramekins in a baking pan, [a lasagna pan will do] and fill the pan with water, leaving some room so that the water doesn’t go inside the ramekins. Don’t worry about the water levels too much; it’s a pretty forgiving process. What this does is create a soft creamy bake that doesn’t dry out the ingredients.)
  9. Individual bread puddings can be completely chilled and re-heated as needed.

bread pudding recipe   bread pudding recipe

Editor’s Notes: I had great fun with this recipe. The kale is wonderful, but you could substitute the kale with other greens like chard, or broccoli or broccolini. The high egg and butter content of brioche is wonderful, but other good breads could be substituted. In baking the bread pudding, I played with three different size ramekins and put the rest in a large soufflé pan. The same cooking time was just fine with all ramekins; I just let the soufflé pan bake a little bit longer. This recipe can be cut in half.

Todd Ketterman

Chef Todd Ketterman leads the LBCC Culinary School program in Albany, Oregon.

For More:

  • Linn-Benton Community College, Culinary Arts Program, www.linnbenton.edu/culinary-arts
  • Santiam Restaurant, www.linnbenton.edu/dining-on-campus/santiam-restaurant
  • On our site: Albany Oregon’s Culinary Arts Program Trains Tomorrow’s Chefs
  • Visit Albany, albanyvisitors.com

-Photos by Nancy Zaffaro. The cover photo shows a sample of the baked goods that are made in-house; including brioche that is used to make the bread pudding featured here.

Download PDF
Albanybread puddingbreakfastbrunchculinary programculinary schoolskaleLBCCLinn-BentonlunchOregonreciperecipesrestaurantSantiamTom Ketterman
Share Tweet

Nancy Zaffaro

Nancy Zaffaro took her first solo trip at 17 years old and has been hooked on travel ever since. She's a long-time writer and editor and the Editor of ConfettiTravelCafe.com. You can see more of her work at NancyZaffaro.com.

You Might Also Like

  • Redding California Sacramento River Coastal

    Top 10 Things to Do in Redding, California

  • breckenridge colorado Southwest

    Breckenridge Colorado: A Destination to Swoon Over

  • on Mackinac Island Erin Coyle Coastal

    Enjoy These Six Activities on Mackinac Island

No Comments

Leave a reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search

Like What You See? Write For us!

We're always interested in publishing new stories that celebrate travel, culture and connection. Take a look at our Submission Guidelines and pitch your story.

Follow Us on Instagram

Follow on Instagram

Our Contributors!

We love our Contributors and enjoy building a community of writers. Take a look at who’s writing for Confetti Travel Cafe on our Contributors page!

Recent Comments

  • Nancy Zaffaro on The Cliff Guest House: Stay in an Ancient Village in Oman
  • Kepler Newman on The Cliff Guest House: Stay in an Ancient Village in Oman
  • Nancy Zaffaro on Pub Classic: Macaroni and Cheese Recipe
  • aabella aabella on Pub Classic: Macaroni and Cheese Recipe
  • Nancy Zaffaro on How to Choose an International Yoga Retreat
  • Yoga Teacher Training on How to Choose an International Yoga Retreat

Archives

  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016

Categories

Recent Posts

  • Mediterranean Isles: Viking Mars Reunion Cruise for Viking Sky Survivors
  • Adventure-Seekers: Try These Thrilling Activities in Dubai
  • Staying Within Your Vacation Budget
  • Top 10 Things to Do in Redding, California
  • The Cliff Guest House: Stay in an Ancient Village in Oman
  • Calafia, Valle de Guadalupe: Mexico’s Napa Valley
  • 5 Budget-friendly Outdoor Wedding Destinations
  • Home
  • Our Site
  • Contributors
  • Write To Us
  • Write For Us
  • Work With Us
  • Disclosure

Categories

  • Africa/Middle East (16)
  • Antarctica/Arctic (1)
  • Art & Culture (27)
  • Asia (32)
  • At the Bar (61)
  • Canada (4)
  • Coastal (47)
  • Europe (45)
  • Food & Drink (148)
  • Food And Drink (77)
  • For the Home (39)
  • Getting There (32)
  • International (106)
  • International Destinations (131)
  • Mexico/Central America/Carribean (14)
  • Midwest (9)
  • Northeast (16)
  • Northwest (80)
  • Oceania (9)
  • On The Town (80)
  • Outdoors (25)
  • People Stories (25)
  • Recipes (31)
  • South America (8)
  • Southeast (42)
  • Southwest (22)
  • Staying There (56)
  • Travel & Lifestyle (91)
  • Travel Destinations (22)
  • Travel Gear & Gifts (33)
  • Travel Tips (77)
  • U.S. (95)
  • U.S. Destinations (163)
  • Uncategorized (1)

Recent Posts

  • Mediterranean Isles: Viking Mars Reunion Cruise for Viking Sky Survivors
  • Adventure-Seekers: Try These Thrilling Activities in Dubai
  • Staying Within Your Vacation Budget
  • Top 10 Things to Do in Redding, California
  • The Cliff Guest House: Stay in an Ancient Village in Oman
  • Calafia, Valle de Guadalupe: Mexico’s Napa Valley
  • 5 Budget-friendly Outdoor Wedding Destinations

Tag Cloud

Oregon Craft Beer Truffles Pamplona Western China Killarney National Park Illinois Arie Helderman carnival floats Iberostar Hawaiian language rock climbing Great Tasting Tours New Mexico bartender Dubrovnik moving Taste Florence festival wine cocktails Dharamshala McMinville Nat's Hard Cider Acadia National Park Betsi Hill Heyward-Washington House Desert Belle Cruise Marche international study Coupeville choclate making nature reserves in the UAE car travel with pets Copenhagen Cooking festival language schools Toledo Stayton-Jordan covered bridge Bhaktapur sleep Khamlia Leslie Hayertz what to do in Portland La Coruña

© 2021 Confetti Travel Cafe. All rights reserved.