Savory bread pudding with kale and mushrooms

Savory bread pudding is just like the bread pudding dessert--eggs, cream, milk--but instead of sugar, it has vegetables and cheese. The great thing about a savory bread pudding is that is can be breakfast or dinner. Better yet, you can put a fried egg on top and get a runny yolk-y egg-y thing going on with the bread pudding.

Be sure, though, that the egg/milk mixture covers everything else. Otherwise you'll end up with a baked veggie casserole, with some custard in it.

1 bunch kale, chopped and blanched (drop it in a pot of boiling water for 30 seconds, then remove)
1/2 lb mushrooms, sliced
thyme
1-2 garlic cloves, minced
1/2 loaf stale bread, sliced into large cubes
1/2 cup shredded gruyere cheese
1/4 cup shredded parmesan
salt and pepper
4 eggs
2 cups milk

Saute the mushrooms in a little olive oil until browned. Add the garlic and thyme and cook for another minute. Toss together with the well-drained blanched kale. Butter a large baking dish, and combine the bread cubes, mushrooms and kale, and cheeses. Toss well, and pour into the baking dish. Beat together the eggs and milk, and pour over the bread mixture. (Use more eggs and milk if the liquid doesn't cover the bread mixture.) Salt and pepper to taste. Let sit 5 to 10 minutes before baking. Bake at 350 for 40-50 minutes.