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Recipe by Gaby Dalkin

Photography by Matt Armendariz

Parrano, Kale and Mushroom Bread Pudding

For the Meatballs
1 tablespoon olive oil
1 pound Crimini mushrooms, sliced
1 bunch dinosaur kale, stemmed and cut into pieces
1 shallot, sliced
1 teaspoon fresh thyme leaves, coarsely chopped
3/4 teaspoon freshly cracked black pepper
3 garlic cloves, roughly chopped
1/2 teaspoon parsley
Salt and freshly ground pepper
½ pound day old whole grain bread, cut into 1 inch cubes
1 1/2 cups grated Parrano cheese
4 eggs
2 cups milk