Bread pudding for brunch! The yogurt makes it tangy and light, while the leek and bread cubes makes it smell like it's Thanksgiving in your oven. Other veggies or greens would work great instead of the kale, of course.
1/2 baguette (about 1 foot long), almost but not quite too stale to slice
1/2 c plain greek yogurt
1/2 c milk
1/2 or 1 t salt
lots of pepper
1/2 t paprika
1 t oregano
butter for the pan
1 large leek, sliced
3 medium-large leaves kale, sliced thin
1/3 c crumbled cheese (eg English mature cheddar)
Preheat the oven to 350F. Slice the baguette into 1" slices, then cut each slice into quarters. Whisk together the eggs with the milk, yogurt, and spices, and set aside. Saute the leek and kale in a bit of butter in a 10" cast-iron pan for a few minutes, but don't worry about cooking them all the way through. Turn off the heat on the pan and let it cool down for a few minutes; meanwhile stir the bread cubes into the egg mixture and let them soak. When the bread seems sufficiently egged, pour the egg and bread into the cast-iron pan and arrange things until the veggies, egg, and bread are each evenly distributed around the pan. Sprinkle with the cheese, and bake for 35 minutes until set. Cut into 6 wedges and serve after a night out dancing. It might stick slightly to the pan if you didn't use much butter for sauteing the veggies, but it stuck less than I thought it might.