Savory Bread Pudding

3 bunches of kale, any type, stemmed and washed thoroughly

5 tablespoons of oil

6 cups of diced onion

8 cups of protein of choice (ham, sausage, chicken) (optional)

8 cups of zucchini, diced

8 cups of frozen broccoli, chopped

8 cups of red pepper, diced

6 cups of tomato, chopped

3 garlic cloves (optional)

4 tablespoons of fresh herbs of choice

6 pounds of stale whole-grain bread, sliced about 1 inch thick

1 pound of shredded mozzarella cheese

1 pound of american cheese slices

Salt and freshly ground pepper to taste

4 quarts of liquid eggs (or 6 dozen fresh eggs)

2-3 gallons of low-fat milk

1. Preheat oven to 350 ° F.

2. In a bowl, whisk together all wet ingredients: eggs, milk, salt, and pepper

3. Prepare sheet pan to roast veggies, then roast veggie until a little caramelization occurs, about 10 minutes.

4. Pour wet ingredients into dry ingredients and mix until ingredients are fully incorporated.

5. Mix in the shredded cheese.

6. Evenly portion the pudding mix into muffin tins lined with paper baking cups, or a hotel pan that has been sprayed with Pan Release. Once the Hotel pans are filled, cover with parchment and foil to create a seal. Bake in oven for 15-18 minutes, rotating muffins halfway through baking time. If using a hotel pan, it will take about 45 minutes.

CALORIES: 210kcal; SODIUM: 376 mg; SATURATED FAT: 2.39 g CARBS: 19.2 grams; SUGAR: 6.78 g Protein 15.78 g Total Dietary Fiber 3.155g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location