Savory Bread Pudding With Kale and Butternut Squash

 

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Instructions. 1. 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.

2. 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.

This savory bread pudding recipe is made with butternut squash, kale and chicken sausage is perfect for breakfast or brunch. I’ve even had it as a side dish to my dinner as it’s similar to stuffing during Thanksgiving. It’s a great make-ahead meal. You can make it the night before and warm it the next morning. Ingredients 2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups) 3 tablespoons olive oil, divided 1 1/2 teaspoons coarse kosher salt plus additional for sprinkling 7 large eggs 2 1/4 cups half and half 6 tablespoons dry white wine.

Pour in the remaining oil; once it shimmers, add the squash and cook for about 8 minutes until softened, then stir in the kale, 1/4 cup of the parsley, sage, salt and pepper. Cook until heated. 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. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together.

Transfer to the prepared baking dish. Beat together the eggs and milk. Add salt to taste and. In a large bowl, combine the bread cubes, the mushrooms and kale, and cheese and toss together. Transfer to the prepared baking dish.

Beat together the eggs and milk. Add salt and pepper to taste, and pour over the bread mixture. In a bowl, whisk the half-and-half with the eggs, grated cheese and a pinch each of salt and pepper. Add the bread and squash cubes; toss gently.

Use a wooden spoon to stir and evenly disperse the onion kale mixture and the bread cubes in the baking dish. In a large bowl, whisk together the cream, milk, eggs, fresh ground pepper and 2 tsp kosher salt. Pour over the bread cubes and gently press the bread into the egg to soak in the liquid.

Let the dish sit for 15 minutes before baking. Ingredients. 2 tablespoons olive oil, plus more for the baking dish.

2 medium onions, chopped. 1½ pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into ½-inch pieces. kosher salt and black pepper. 2 tablespoons chopped fresh sage.

6.

List of related literature:

Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

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Add the spinach and bacon bits to the pan, toss to blend, and add a little more salt and a few generous grindings of pepper.

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Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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3 comments

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  • Love it! Love the music, it looks delicious, it is a shame that isn’t vegan, I must find a vegan alternative but I love the whole concept! Check my channel, I make vegan recipes, I’m sure that you’ll love it ��

  • PLEASE tell me you are offering online cooking classes. These videos are somewhere between nutrition therapy, culinary art, and pure heaven!!!!…ahhhhh

  • Oh you are pregnant congratulation, I’m so happy for both. of you!!! And thanks you so much for the delightfull recipes Xoxoxoxo from France