Butternut Squash and Cheddar Bread Pudding
From the November 2009 issue of Bon Appétit.
Total Steps
7
Ingredients
11
Tools Needed
10
Related Article
http://timeinthekitchen.com/2009/11/spicy-turkey-marsala/Ingredients
- 2.0 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
- 3.0 tablespoons olive oil, divided
- 1.5 teaspoons coarse kosher salt plus additional for sprinkling
- 7.0 large eggs
- 2.25 cups half and half
- 6.0 tablespoons dry white wine
- 1.5 teaspoons Dijon mustard
- 1.0 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
- 1.0 cups chopped shallots (about 4 large)
- 2.0 bunches Tuscan kale (about 1 pound), ribs removed, coarsely chopped
- 8.0 ounces extra-sharp cheddar cheese, coarsely grated
Instructions
Step 1
Preheat oven to 400°F. Toss squash with 1 tablespoon oil on a rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with a spatula occasionally.
Step 2
Whisk eggs in a large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add baguette pieces; fold gently into the egg mixture. Let soak, stirring occasionally.
Step 3
Meanwhile, heat 2 tablespoons oil in a large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently. Add kale; cover and cook. Uncover and stir until kale is wilted but still bright green (kale will be a bit crunchy).
Step 4
Reduce oven temperature to 350°F.
Step 5
Generously butter a 13x9x2-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 the kale over the bread. Spoon half of the squash over the bread and kale; sprinkle with half of the cheese. Repeat with the remaining bread, kale, squash, and cheese. Pour the remaining egg mixture over the bread pudding.
Step 6
Cover bread pudding with foil. Bake. Remove foil; bake uncovered until the custard is set and the bread feels springy to touch.
Step 7
Preheat broiler; broil pudding until the cheese browns slightly. Cool and serve.