Country Bread Casserole with Goat Cheese, Kale, and Bacon

Ingredients:

• 1 loaf of day-old country bread, cut into 2.5 cm cubes.
• 450 g Tuscan kale, stems trimmed, leaves torn or coarsely chopped
• 3 tbsp (45 g) butter, plus extra for greasing the pan
• 5 tbsp. l. rapeseed oil
• A pinch of red pepper flakes
• 2 large eggs
• 4-7 cups chicken broth
• 220 g goat cheese, cut into small pieces
• 0.5 cups parsley leaves, coarsely chopped
• 3 tbsp finely chopped fresh sage
• About 1 tbsp honey, optional
• 450 g of dry-cured bacon, double-smoked on oak chips
• 2 medium carrots, peeled and finely diced
• 2 medium stalks of celery, finely diced
• 1 medium Spanish onion, finely diced
• 3 cloves garlic, finely chopped

Preparation:

1. Preheat oven to 190°C. Grease a large baking dish with butter.
2. In a large skillet, heat 2 tablespoons of canola oil over medium-high heat. Add half of the bread cubes and fry until golden brown on all sides, 3-5 minutes. Season with salt and pepper and transfer to a baking sheet. Heat another 2 tablespoons of oil and fry the remaining bread in the same manner.
3. Place the skillet over medium heat. Add the remaining 1 tablespoon of oil and the bacon, cut into small strips, and cook until golden brown and crispy, about 5 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
4. Add the butter to the skillet with the rendered bacon fat. Once the butter has melted, add the carrots, celery, and onion and cook over medium heat until softened, about 5 minutes. Add the garlic and pepper and cook for 30 seconds. Add the cabbage and cook until wilted, about 2 minutes. Remove from the heat and let cool slightly.
5. Place the bread cubes in a large bowl with the cooled vegetable mixture. In a separate bowl, beat the eggs until smooth and pour over the bread. Add broth until the mixture is very moist. Season with salt and pepper and stir in the goat cheese, parsley, sage, and fried bacon. Transfer to the prepared pan and add honey, if using.
6. Bake until golden brown and crispy, about 35 minutes. Remove from the oven and let rest for 15 minutes before serving.