Mushroom Kale Bread Pie

7 cups sourdough or country-style bread, cut into small cubes
2 tbsp extra-virgin olive oil
1 cup mushrooms, thickly sliced
2 garlic cloves, thinly sliced
1 tsp sear salt, plus more
2 tbsp unsalted butter
3 leeks, white and pale green parts only, halved lengthwise, sliced crosswise
1 bunch curly kale, ribs and stems removed, leaves torn into small pieces
8 large eggs
2 tbsp Dijon mustard
2½ cups whole milk
150g Gruyère or Comté cheese, coarsely grated
50g Parmesan, finely grated

Preheat oven to 350°. Toast bread in a single layer on a rimmed baking sheet until beginning to dry out but not yet browned, 8–10 minutes.

Meanwhile, heat oil in a large pan over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until lightly browned, about 3 minutes. Add garlic, season generously with salt and pepper, and cook, tossing and reducing heat if needed, until mushrooms are golden brown all over, about 2 minutes.

Push to one side and melt 1 tbsp butter in centere of pan. Add leeks and season with salt and pepper. Cook, stirring often and mixing into mushrooms, until softened, about 5 minutes. Add kale by the handful, tossing to wilt slightly after each addition, and cook, tossing often, until all of the kale is mostly wilted, about 4 minutes. Transfer kale mixture to a medium bowl. Let pan cool slightly, then wipe out and coat with remaining butter.

In a large bowl, whisk eggs, milk, mustard, and a pinch of sea salt. Arrange half of the bread in pan. Cover with half of kale mixture, then top with half of Gruyère and half of Parmesan. Top with remaining bread and kale mixture; pour egg mixture over. Press down with a spatula to help the bread absorb egg mixture. Scatter remaining Gruyère and Parmesan over.

Bake pan until golden brown and no liquid seeps out when a knife is inserted into the centre, 35–40 minutes. Let cool slightly before serving.

Recipe via Deb Perleman.