When you think of bread pudding, it’s usually the sweet version — accompanied by a warm custard — that comes to mind.
But bread pudding can also be savoury and with Thanksgiving weekend upon us, it’s the perfect time to think about this side dish that can replace the stuffing if you are planning on roasting a turkey.
My version today is vegetable version, featuring local squash and kale. The nice thing about this dish is it can be assembled in late morning and baked an hour or so before you plan to serve dinner.
The roasted squash makes this bread pudding particularly moist and delicious.
The sage is in keeping with all those great Thanksgiving flavours.
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Squash and Kale Bread Pudding
1–2 lb. squash, peeled and cut into 1-inch (2.5 cm) cubes (about 6 cups)
1 tbsp. (15 ml) melted butter
2 tbsp. (25 ml) olive oil
1 onion, diced
2 tbsp. (25 m) chopped fresh sage
4 cups (1 L) of torn kale
2 tsp. (10 ml) salt
½tsp. (2 ml) ground pepper
2 cup (500 ml) whole milk
1½cups (375 ml) 10% cream
8 cups of stale bread cubes
1½cups (375 ml) of grated Emmental or Gruyere cheese
Preheat oven to 400F.(200C)
Toss squash in butter and 1 tbsp. (15 ml) of olive oil. Place on large baking sheet. Lightly sprinkle with salt and pepper.
Roast until starting to turn light golden in colour and soft. About 20-25 minutes. Remove from oven. Reduce heat to 375F. (190C)
While squash is roasting, heat remaining olive oil in frying pan and cook onion until soft. Stir in sage and cook a further 2 minutes. Add kale and cook until just wilted. Remove from heat.
In large bowl, combine eggs, salt, pepper, milk and cream. Beat lightly to combine.
Add stale bread along with onion/kale mixture. Stir to combine
Add squash and cheese. Stir to combine.
Spoon into greased 13 x 9 x 2 casserole dish.
Bake 50 minutes to an hour until puffed and golden.
Note: I like to use butternut, buttercup or hubbard squash.
Enjoy your meal and have fun cooking it