Savory Bread Pudding with Mushrooms and Kale

1. Cut your brioche and baguette into cubes. Set aside.
2. Heat a large pot over medium high heat. Add your butter and let melt. Next, add in your onions and stir gently to coat in the butter. Sprinkle with salt, stir, and cover. Let cook 8 minutes to let onions soften.
3. Remove lid and continue cooking onions, stirring occasionally until golden brown. Add in your mushrooms.
4. Once your mushrooms have browned and softened, add in your kale. Stir gently until kale has wilted. Take off the heat and set aside.
5. In a large bowl combine cream, eggs, mustard and seasonings.
6. Layer your bread, sautéed vegetables and goat cheeses in an extra large baking dish. Pour over your custard mix and stir to well combine and coat.
7. Cover with tin foil and let sit for at least an hour, up to overnight (the longer the better).
8. When ready to bake, preheat over to 375 degrees. Bake covered for 30 minutes and uncovered for 20. Top should be golden brown.
9. Serve and enjoy! I like to top mine with some gravy.