Butternut Squash Bread Pudding

Typically, for me at least, when thinking of ‘bread pudding’ the words that come to mind includes: rich, buttery, sweet, custard…yummy! Once again, out of my new favorite magazine, a delicious recipe worth keeping. I would definitly fill my Turkey Day plate with this dish over the infamous bird! Here’s to the second recipe in my Thanksgiving series…

Butternut Squash Bread Pudding
 
 
INGREDIENTS:
2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
3 tablespoons olive oil, divided
1 1/2 teaspoons coarse kosher salt plus additional for sprinkling
7 large eggs**
2 1/4 cups fat-free half and half
6 tablespoons dry white wine
1 1/2 teaspoons Dijon mustard
1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
1 cup chopped shallots (about 4 large)
2 bunches Tuscan kale (about 1 pound), ribs removed, kale coarsely chopped
8 ounces 2% extra-sharp cheddar cheese, coarsely grated

DIRECTIONS:
Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.
Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.
Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale; cover and cook 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 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale; sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour 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.

 
**Egg Subsititute may be used: reducing the overall fat, cholesterol, as well as calories (30kcal per serving of egg sub. vs 75kcal per large egg)
 
 
 
 

Comments

  1. Becky, Phil and Hayden says:

    Girl, I love your blog and am always looking for new yummy recipes to try! Keep it up! (If only you could "print" from Blogspot…) (:

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