Use up a day-old loaf for a savory rendition of classic bread pudding
My kitchen is a constant host to half-eaten loaves of bread – baguettes, rustic loaves, ciabatta – that went with some forgoten meal. The simplest way to make those odds and ends into a satisfying last-minute dinner is to toss them with a healthy dose of escarole or other greens and some flavorful Italian sausage, and bake.
Filled with protein, iron, and calcium, this bread pudding is practically a meal on its own. For added zing, cut up your extra escarole for a side salad with tomatoes, garbanzos, and Italian dressing. At the end of the night, you’ll be satisfied by an easy casserole supper and a kitchen liberated of its leftover loaves.