Sausage, Kale and Squash Bread Pudding
TOTAL TIME: Prep: 25 min. Cook: 3 hours
YIELD: 12 servings.
Who said bread pudding has to be for dessert? I love to serve this for brunch or dinner when I want something hearty and a little unusual. —Lauren Knoelke, Milwaukee, Wisconsin
Ingredients
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1 pound bulk spicy pork sausage
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1-1/2 cups chopped sweet onion (about 1 medium)
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3 garlic cloves, minced
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1/2 cup white wine
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1 loaf sourdough bread (about 1 pound), lightly toasted and cubed
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4 cups chopped fresh kale
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3 cups cubed peeled butternut squash
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1 cup shredded Gruyere or Swiss cheese
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1 cup chicken broth
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4 large eggs
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1/2 cup heavy whipping cream
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1 tablespoon minced fresh thyme
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1 teaspoon salt
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1/2 teaspoon coarsely ground pepper
Directions
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1.
In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes. Remove with a slotted spoon; drain on paper towels.
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2.
In same skillet, cook and stir onion over medium-low heat until just softened, 2-3 minutes. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Cook until liquid is almost evaporated, 2-4 minutes. Transfer to a large bowl. Add sausage, bread, kale, squash, cheese and broth; toss to combine.
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3.
In another bowl, whisk eggs, cream, thyme, salt and pepper until blended. Pour over bread mixture; toss to coat. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low until squash is tender, 3-4 hours. Serve warm.
Nutrition Facts
3/4 cup: 330 calories, 17g fat (7g saturated fat), 104mg cholesterol, 831mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 14g protein.
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