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2 pounds Butternut squash, peeled seeded; cut into 1 inch cubes
3 tablespoons olive oil; divided use
1 1/2 tablespoons coarse kosher salt; plus more for sprinkling
7 large eggs
2 1/4 cups half and half
6 tablespoons dry white wine
1 1/2 teaspoons Dijon mustard
10 cups day old baguette; torn into 1 inch cubes
1 cup chopped shallots; about 4 large
2 bunches Tuscan kale about 1 lb; remove ribs coarse chop
8 ounces extra sharp cheddar cheese; coarsely grated
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.
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,
arrange to cover most of the 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.
Preheat broiler; broil pudding until cheese browns slightly, about 2
minutes.
Cool 5 minutes and serve.
Notes: bon appetit November '09
Yield: 6 servings
2 pounds Butternut squash, peeled seeded; cut into 1 inch cubes
3 tablespoons olive oil; divided use
1 1/2 tablespoons coarse kosher salt; plus more for sprinkling
7 large eggs
2 1/4 cups half and half
6 tablespoons dry white wine
1 1/2 teaspoons Dijon mustard
10 cups day old baguette; torn into 1 inch cubes
1 cup chopped shallots; about 4 large
2 bunches Tuscan kale about 1 lb; remove ribs coarse chop
8 ounces extra sharp cheddar cheese; coarsely grated
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.
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,
arrange to cover most of the 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.
Preheat broiler; broil pudding until cheese browns slightly, about 2
minutes.
Cool 5 minutes and serve.
Notes: bon appetit November '09
Yield: 6 servings
