Butternut Squash And Cheddar Bread Pudding
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400°F
2
Toss squash with 1 tablespoon oil on rimmed baking sheet
3
Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes
4
Whisk eggs in large bowl
5
Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend
6
Add baguette pieces; fold gently into egg mixture
7
Let soak 30 minutes, stirring occasionally
8
Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat
9
Add shallots and sauté until soft, stirring frequently, about 5 minutes
10
Add kale; cover and cook 2 minutes
11
Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy)
12
Reduce oven temperature to 350°F
13
Generously butter 13x9x2-inch baking dish
14
Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish
15
Spoon half of kale over bread
16
Spoon half of squash over bread and kale; sprinkle with half of cheese
17
Repeat with remaining bread, kale, squash, and cheese
18
Pour remaining egg mixture over bread pudding
19
Cover bread pudding with foil
20
Bake 20 minutes
21
Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer
22
Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes
23
Cool 5 minutes and serve
24
Preheat oven to 400°F
25
Toss squash with 1 tablespoon oil on rimmed baking sheet
26
Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes
27
Whisk eggs in large bowl
28
Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend
29
Add baguette pieces; fold gently into egg mixture
30
Let soak 30 minutes, stirring occasionally
31
Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat
32
Add shallots and sauté until soft, stirring frequently, about 5 minutes
33
Add kale; cover and cook 2 minutes
34
Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy)
35
Reduce oven temperature to 350°F
36
Generously butter 13x9x2-inch baking dish
37
Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish
38
Spoon half of kale over bread
39
Spoon half of squash over bread and kale; sprinkle with half of cheese
40
Repeat with remaining bread, kale, squash, and cheese
41
Pour remaining egg mixture over bread pudding
42
Cover bread pudding with foil
43
Bake 20 minutes
44
Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer
45
Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes
46
Cool 5 minutes and serve