In large pan over medium heat, heat olive oil.

Add onions and cook until soft, about 5 minutes.

Add garlic and cook 1-2 minutes.

Add mushrooms and cook until browned and softened. Season with salt and pepper to taste.

Stir in rosemary and thyme and cook 1-2 minutes.

Add kale and sauté until just wilted. Season with salt and pepper to taste.

In large bowl, combine sourdough cubes and kale/mushroom mixture and mix gently. Set aside to cool.

In large bowl, beat eggs.

Add milk and vegetable stock and beat until well combined. Season with salt and pepper as desired.

Pour egg mixture into bowl with bread mixture and add gruyere cheese. Using spatula, toss together until bread is fully coated.

Into greased ceramic baking dish, pour bread pudding.

Cover and refrigerate at least 1 hour and up to overnight.

When ready to bake, preheat oven to 350 degrees F. Remove dish from refrigerator and let sit out about 30 minutes.

Remove foil and bake about 45 minutes.

Serve warm. Top with freshly grated parmesan cheese before serving, if desired.