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Savory Bread Pudding Butternut Squash and Kale

Prep Time
45 minutes
Cook Time
45 minutes
Total Time
1 h 30 m
8  People


Recipe makes 8 Servings

1 Tbsp olive oil
4 cup(s) kale, chopped
1 Tbsp chopped garlic
1 10 oz. bag cubed butternut squash
8 Oz stale bread, cut into 1 inch cubes
1 Tsp fresh thyme
1 cup(s) Gruyere cheese, grated
6 eggs, beaten
2 1/2 cup(s) whole milk
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Heat 1/2 the olive oil in a large skillet over medium high heat. Add kale and garlic, and cook several minutes until kale begins to wilt. Remove from heat and set aside.
Preheat oven to 400°F. Toss butternut squash with remaining olive oil and place on a foil lined baking sheet. Bake until tender, about 20 minutes. Remove from oven and set aside.
Reduce oven temperature to 350°F. Spray a baking dish with non-stick spray.
Combine bread cubes, thyme, butternut squash, kale and cheese. Spread out in prepared baking dish.
Beat eggs and milk together and pour over bread mixture.
Bake 45 minutes. Serve warm.



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