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HimalaSalt Himalayan Pink Sea Salt Refillable Grinder -- 4 oz

HimalaSalt Himalayan Pink Sea Salt Refillable Grinder
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HimalaSalt Himalayan Pink Sea Salt Refillable Grinder -- 4 oz

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HimalaSalt Himalayan Pink Sea Salt Refillable Grinder Description

  • The Purest Salt on Earth
  • Vegan
  • Non-GMO
  • Organic Compliant

Himalasalt is the purest salt on earth, created 250 million years ago during a time of pristine environmental integrity. Sourced deep from within the Himalayas, it is free of impurities- unlike refined table salt or salt from today's oceans. Mineral rich & delicious. 100% solar powered.

Free Of
GMO, animal products.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredients: Himalayan sea salt.
No additives. This salt does not provide Iodine, a neccesary nutrient.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Kale & Mushroom Savory Bread Pudding

Bread puddings aren’t just for dessert. Think outside the sweet. You could think of this savory version as the sophisticated sister of the bread pudding family – the one with gourmet taste. It starts off with sourdough bread that’s softened with a custard base, then mixes in sautéed garlic, kale, mushrooms and Gruyere cheese. When baked, the exterior crisps slightly to a golden-brown while the inside remains wonderfully soft. Serve it as an entrée for breakfast, lunch or dinner. Mushroom & Kale Savory Bread Pudding in Ceramic Baking Dish

Kale & Mushroom Savory Bread Pudding

  • 1 sourdough loaf (stale and cut into 1-inch cubes)
  • 1-2 Tbsp. olive oil
  • ½ red onion (sliced)
  • 3 garlic cloves (minced)
  • 8 oz. mushrooms (sliced)
  • 1 tsp. fresh thyme (chopped)
  • 1 tsp. fresh rosemary (chopped)
  • 1 bunch kale (chopped - about 3 cups)
  • 4 large eggs
  • 1 cup milk
  • 1 cup vegetable stock
  • 1 cup Gruyere cheese
  • Salt (to taste)
  • Black pepper (to taste)
  • Parmesan cheese (for garnish, optional)
  1. In large pan over medium heat, heat olive oil.
  2. Add onions and cook until soft, about 5 minutes.
  3. Add garlic and cook 1-2 minutes.
  4. Add mushrooms and cook until browned and softened. Season with salt and pepper to taste.
  5. Stir in rosemary and thyme and cook 1-2 minutes.
  6. Add kale and sauté until just wilted. Season with salt and pepper to taste.
  7. In large bowl, combine sourdough cubes and kale/mushroom mixture and mix gently. Set aside to cool.
  8. In large bowl, beat eggs.
  9. Add milk and vegetable stock and beat until well combined. Season with salt and pepper as desired.
  10. Pour egg mixture into bowl with bread mixture and add gruyere cheese. Using spatula, toss together until bread is fully coated.
  11. Into greased ceramic baking dish, pour bread pudding.
  12. Cover and refrigerate at least 1 hour and up to overnight.
  13. When ready to bake, preheat oven to 350 degrees F. Remove dish from refrigerator and let sit out about 30 minutes.
  14. Remove foil and bake about 45 minutes.
  15. Serve warm. Top with freshly grated parmesan cheese before serving, if desired.

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