Recipe: Savory Butternut Squash-Cheddar Bread Pudding

It happens. Either your sourdough bread turns out a little dense or somehow you and your family don't eat the entire loaf and some goes stale. No problem! Transform your crunchy bread into an ooey, gooey (yet nutrient-dense) vegetarian meal!    


  • 2 lbs. butternut squash, peeled & cubed
  • 3 Tbs. olive oil, divided
  • 1.5 tsp. coarse sea salt, plus additional for seasoning
  • 7 large eggs
  • 2 cups half & half
  • 6 Tbs. dry white wine
  • 1-2 shakes ground nutmeg
  • 1 Tbs. Dijon mustard
  • Roughly 5 cups stale bread, cubed
  • 3 cloves garlic
  • 1 cup diced onion
  • 1 bunch lacinato kale, coarsely chopped
  • 8 oz. coarsely grated Cheddar cheese


  1. Preheat oven to 400°F. Place squash on a baking sheet, drizzle with oil, and sprinkle with salt. Bake until squash is tender, turning occasionally for 20 to 25 minutes.
  2. Whisk eggs in large bowl. Add half and half, wine, mustard, nutmeg, and 1 1/2 teaspoons coarse salt. Whisk to blend. Add bread cubes; fold gently into egg mixture. Let soak at least 30 minutes, stirring occasionally.
  3. Meanwhile, sauté onion and garlic in oil 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).
  4. Reduce oven temperature to 350°F.
  5. Generously butter 13 x 9 x 2-inch baking dish. Using a slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of 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.
  6. 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.
  7. Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.