Name: Butternut Squash and Cheddar Bread Pudding
Yield: Makes 6 to 8 servings
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

Butternut Squash and Cheddar Bread Pudding

Photo by Elinor Carucci

Recipe notes

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