Butternut squash, chevre & kale bread pudding - New York News

Butternut squash, chevre & kale bread pudding

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Get this recipe courtesy of Chef Kelli Lewton from 2 Unique Caterers and Party Planners. Learn more at www.twounique.com.
 
Ingredients:
3 tbsp. butter
3 medium Granny Smith apples, peeled and coarsely chopped (3 cups)
3 tbsp. maple syrup
1 small onion diced
8 cups cubed sourdough
2 cups large diced butternut squash
2 cups crumbled goat cheese
2 cups chopped Kale
2 1/2 cups whole milk
8 ounces Squash puree
1 tsp. ground mustard
1/4 tsp. salt
1/8 tsp. pepper
5 eggs

Procedure:
1. Grease 2-quart casserole or 13x9 pan. In a skillet, melt butter over medium heat. Cook squash for 5-7 minutes in butter then add apples and onions, stirring occasionally, until crisp-tender. Stir in maple syrup and squash puree; reduce heat to low. Cook 5 to 6 minutes, stirring occasionally, until apples are tender.

2. Combine bread cubes, apple mixture; Toss to combine and pour into prepared pan.

3. Mix all remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.

4. Heat oven to 350ºF. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

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