Savory Bread Pudding with Lamb Mergez, Kale, and Dates

February 27, 2017
Author Notes

In the food world there are two distinct camps - those that love savory-sweet combinations (salted caramel and the like) and those who find it an offense to the senses (my dear brother in law hates Caribbean food because of the frequent mango and meat combination - and don't even mention Hawaiian pizza to my husband). I am firmly in the former camp so the idea of dates in a savory dish had me excited. I decided to harness some super savory flavors with lamb and kale in a bread pudding and accent it with sweet little studs of date. MMM - then add some salty gruyere cheese, some sharp, creamy chevre. Finally an herbal touch of marjoram which keeps things in the savory realm. —meganvt01

  • Serves 6
  • 1 small loaf rustic bread (about 6 cups chopped) - I used a whole wheat sourdough - with a nice chewy texture.
  • 1/2 pound lamb mergez sausage, removed from casing
  • 1 tablespoon olive oil
  • 1 large leek, cleaned and chopped
  • 2 cloves garlic, minced
  • 1 bunch dino kale, stems removed and chopped
  • 1/2 cup white wine
  • 8 large dates, seeds removed, small chop
  • 3/4 cup gruyere, grated
  • 1/3 cup soft goat cheese, crumbled
  • 2 cups milk
  • 4 extra large eggs
  • 1 tablespoon marjoram, minced
In This Recipe
  1. Cut the bread into 1/2 inch cubes. Leave the crust on for more texture. In a 300 degree oven toast for 10-15 mins to dry it out slightly.
  2. In a large skillet cook the mergez over medium heat until brown. Remove sausage. Add the olive oil and leeks and cook until softened, above 6-8 minutes. Add the garlic and cook for 30 seconds. Add the kale and stir to mix. Pour in the wine, cover the skillet and let cook until kale is tender - about 5 minutes. Remove the cover and let the wine reduce until the mixture is more dry - about 5 minutes. Add the dates, marjoram, and the cooked sausage and season the entire mixture with salt and pepper. Cool.
  3. In a large bowl, combine the sausage/date mixture and the cheeses. Pour into a buttered baking dish.
  4. In a separate bowl, whisk the milk and eggs. Season with 1/2 tsp of salt and 1/2 tsp of pepper. Pour the mixture over the bread.
  5. Cook in a preheated 350 degree oven for 40-50 minutes until set and browned on top. IF it browns too quickly, lightly cover with foil.
Contest Entries

See Reviews

See what other Food52ers are saying.


Recipe by: meganvt01

After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession. I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource. As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.