koko scribbled on the wall in permanent marker:
> I saw this recipe in bon appetit and had to try it. It's autumn on a
> plate. I'll be making this often this winter for sure.
> I'll spare you the 22 photos and let you know it's all on my blog.
> Here's a tease.
> @@@@@ Now You're Cooking! Export Format
> 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 longer.
> 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.
My blog: http://ravenwolflodge.blogspot.com