Butternut Squash And Cheddar Bread Pudding

Image of Butternut Squash And Cheddar Bread Pudding, Bon Appetit Magazine
Login to Save

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 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 extra-sharp cheddar cheese, coarsely grated

Description

A Delicious Savory Bread Pudding That Rivals The Big Roasted Bird.

Bon Appetit Magazine Favicon Bon Appetit Magazine
View Full Recipe

Back to top