This savory bread pudding from Bon Apetite can be the centerpiece of a vegetarian feast or an ideal brunch dish. To simplify the prepraration, roast the squash, chop the shallots and grate the cheese a day in advance.

Ingredients

Directions

Squash

  1. Heat oven to 400&degF;.

  2. Toss squash with 1 tablespoon olive oil on rimmed baking sheet.

  3. Sprinkle with coarse salt.

  4. Bake until squash is tender, turning occasionally with spatula, about 20 to 25 minutes.

Custard

  1. Whisk eggs in a large bowl.

  2. Add half-and-half, wine, mustard, and 1.5 teaspoons coarse salt.

  3. Whisk to blend.

  4. Add baguette pieces, fold gently into egg mixture.

  5. Let soak 30 minutes, stirring occasionally.

Vegetables

  1. Meanwhile, heat 2 tablespoons of oil in a large pot over medium-high heat.

  2. Add shallots and sauté until soft, stirring frequently, about 5 minutes.

  3. Add kale; cover and cook 2 minutes.

  4. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).

Assembly

  1. Reduce oven temp to 350&degF;. Generously butter a 9x13 baking dish.

  2. Using a slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of the dish.

  3. Spoon half of kale mixture over bread.

  4. Sprinkle with half of cheese.

  5. Repeat with remaining bread, kale mixture, and cheese.

  6. Pour remaining egg mixture over bread pudding.

  7. Cover bread pudding with foil.

Final Baking

  1. Bake at 350&degF; for 20 minutes.

  2. Remove foil.

  3. Bake uncovered until custard is set and bread feels springy to touch, about 20 more minutes.

  4. Preheat broiler.

  5. Broil bread pudding until cheese browns slightly, about 2 minutes.

  6. Cool 5 minutes before cutting.