Print recipe
Ingredients:
- 2 lbs. butternut squash, peeled & cubed
- 3 Tbs. olive oil, divided
- 1.5 tsp. coarse sea salt, plus additional seasoning
- 7 large eggs
- 2 cups half & half
- 6 Tbs. dry white wine
- 1-2 shakes ground nutmeg
- 1 Tbs. Dijon mustard
- Roughly 5 cups stale bread, cubed
- 3 cloves garlic
- 1 cup diced onion
- 1 bunch lacinato kale, coarsely chopped
- 8 oz. coarsely grated Cheddar cheese
Getting it done:
- Preheat oven to 400°F. Place squash on a baking sheet, drizzle with oil and sprinkle with salt. Bake until squash is tender, turning occasionally for 20 to 25 minutes.
- Whisk eggs in a large bowl. Add half and half, wine, mustard, nutmeg, and 1 1/2 teaspoons coarse salt. Whisk to blend. Add bread cubes; fold gently into egg mixture. Let soak for at least 30 minutes, stirring occasionally.
- Meanwhile, sauté onion and garlic in oil until soft, stirring frequently, about 5 minutes. Add kale; cover and cook for 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).
- Reduce oven temperature to 350°F.
- Generously butter 13 x 9 x 2-inch baking dish. Using a slotted spoon, transfer half of the bread from the egg mixture to the prepared baking dish, arranging to cover most of the dish. Spoon half of kale over bread. Spoon half of the squash over bread and kale; sprinkle with half of the cheese. Repeat with remaining bread, kale, squash, and cheese. Pour the remaining egg mixture over bread pudding.
- Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.
- Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.
