This is autumn on a plate. A delicious savory bread pudding with cheese and cream, what's not to like.
Let's get busy.
Gathered some extra sharp cheddar cheese, some cream, wine, kale, squash, shallot, mustard, eggs, olive oil, and some older than day old sourdough bread.
I didn't have a butternut squash but I did have a gold nugget squash. The squash with the hardest shell of any squash on planet earth. I needed a mallet to hammer the knife through it. It's a very flavorful squash though, and worth the effort.
I hammered and cut my way through the rest of the squash. Tossed it with some oil and salt then put into a 400*F oven to roast for a while.
While the squash was roasting I started with the egg mixture.
Mixed up the eggs and added,
half and half,
Stirred and whisked a little.
Then added the bread cubes,
and gently folded them into the egg mixture. The mixture then sat for about half an hour.
In the meantime,
The shallots got chopped. I know this is not a pretty chop job, but I forgot to put my contacts in and I was crying so much I couldn't see what I was doing. Lucky I didn't chop off a fingertip.
Cooked the shallots until they started taking on a little color. Once the shallots were ready I added the kale to the pan.
I just kept turning and cooking until it was
wilted and still crunchy. Love the bright green color.
By now the squash was ready. The shell was still hard as a rock but the flesh scooped out easily with a spoon. I could have sat down and made a meal of just this, it's a wonderful squash.
Time to get the pan generously buttered.
Some bread was removed from the egg mixture, just enough to cover the bottom of the pan.
The bread was topped with some of the kale,
some of the squash,
and some of the cheese. The layering process was repeated one more time.
Then the remaining egg mixture was poured over it all. It was covered and baked in a 350* oven.
I skipped the browning the cheese under the broiler step. It was looking and smelling too good by then and I couldn't wait to dive in.
The bread was so light and fluffy. It reminded me of a perfectly cooked dumpling, melt in your mouth smooth.
I can't wait to make this again.
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Butternut Squash and Cheddar Bread Pudding
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
Preheat broiler; broil pudding until cheese browns slightly, about 2
Cool 5 minutes and serve.
Notes: bon appetit November '09
Yield: 6 servings
** Exported from Now You're Cooking! v5.84 **
And that's that.