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Parmesan, Garlic & Greens Bread Pudding

Prep Time:

30 min.

Cook Time:

1 hr. 10 min.


8 servings


Sides & Apps

About the Recipe


  • 1 lb. turnips, cut into 1-inch wedges

  • 3 Tbsp. extra-virgin olive oil, divided

  • 1/4 tsp. salt

  • 1/4 tsp. ground pepper

  • 4 large eggs, lightly beaten

  • 2 cups whole milk

  • 1 tsp. chopped fresh thyme

  • 8 oz. day-old country bread, cut into 1-inch cubes (about 6 cups)

  • 4 cloves garlic, sliced

  • Pinch of crushed red pepper

  • 1-2 anchovy fillets, minced (optional)

  • 8 cups coarsely chopped greens, such as turnip greens, kale and/or chard

  • 1/2 cup chicken or vegetable broth

  • 1 1/2 cups finely shredded Parmigiano-Reggiano cheese, divided


1. Preheat oven to 425°F. Lightly grease a 9-by-13-inch baking dish or coat with olive oil spray.

2. Toss turnips with 1 Tbsp. oil, salt and pepper in a medium bowl. Transfer to a baking sheet. Roast, stirring once, until golden brown and just tender, about 20 minutes. Set aside. 

3. Decrease oven temperature to 350°.

4. Whisk eggs, milk and thyme in a large bowl. Add bread cubes and toss gently to coat. Let stand, stirring occasionally, to let the bread absorb some of the liquid, 10 to 20 minutes (longer for crispier bread). 

5. Meanwhile, heat the remaining 2 Tbsp. oil in a large skillet over medium heat. Add garlic, crushed red pepper and anchovies (if using); cook until fragrant and beginning to brown, about 1 minute. Add greens and broth. Cook, stirring, until the greens have wilted and the liquid in the pan has evaporated, 4 to 6 minutes. Let cool slightly.

6. Fold the greens, the reserved turnips and 1 cup cheese into the bread mixture until just combined. Transfer to the prepared baking dish and top with the remaining 1/2 cup cheese. Bake until golden brown on top and set in the center, about 40 minutes.

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