Butternut Squash and Cheddar Bread Pudding

Name: Butternut Squash and Cheddar Bread Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 liters day-old baguette (do not remove crust), torn into 1-inch pieces (about; 907 grams peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups); 227 grams extra-sharp cheddar cheese, coarsely grated; 2 teaspoons coarse kosher salt plus additional for sprinkling; 2 teaspoons Dijon mustard; 6 Tbsps dry white wine; 7 larges eggs; 532 milliliters half and half; 454 grams bunches Tuscan kale (about , ribs removed, kale coarsely chopped; 3 Tbsps olive oil, divided; 237 milliliters chopped shallots (about 4 large)

Butternut Squash and Cheddar Bread Pudding is a vegetarian recipe with 8 servings. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains around 21g of protein, 28g of fat, and a total of 495 calories. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up shallots, eggs, half and half, and a few other things to make it today.

Instructions

Preheat oven to 400°F. Toss squashwith 1 tablespoon oil on rimmed bakingsheet.

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Cooking Oil

Equipment you will use

Oven

Sprinkle with coarse salt; bakeuntil squash is tender, turning withspatula occasionally, 20 to 25 minutes.

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Coarse Salt

Squash

Whisk eggs in large bowl.

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Egg

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Whisk

Bowl

Add halfand half, wine, mustard, and 1 1/2 teaspoonscoarse salt; whisk to blend.

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Mustard

Salt

Wine

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Whisk

Add baguettepieces; fold gently into egg mixture.

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Egg

Letsoak 30 minutes, stirring occasionally.

Meanwhile, heat 2 tablespoons oilin large pot over medium-high heat.

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Pot

Add shallots and sauté until soft, stirringfrequently, about 5 minutes.

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Shallot

Add kale;cover and cook 2 minutes. Uncover andstir until kale is wilted but still bright green,about 5 minutes (kale will be a bit crunchy).

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Kale

Reduce oven temperature to 350°F.

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Oven

Generously butter 13x9x2-inch bakingdish. Using slotted spoon, transfer halfof bread from egg mixture to preparedbaking dish, arranging to cover most ofdish. Spoon half of kale over bread. Spoonhalf of squash over bread and kale; sprinklewith half of cheese. Repeat with remainingbread, kale, squash, and cheese.

Ingredients you will need

Butter