Butternut Squash and Cheddar Bread Pudding

Ingredients

• 10 cups crusty baguette (do not remove crust)
• 2 pounds butternut squash peeled seeded cut into 1-inch cubes ( 6 cups)
• 8 ounces sharp cheddar cheese extra-sharp grated
• 1.5 teaspoons kosher salt for sprinkling
• 1.5 teaspoons dijon mustard 
• 6 tablespoons wine dry white
• 7 large eggs 
• 2.3 cups half and half 
• 1 pound kale coarsely chopped
• 3 tablespoons olive oil divided
• 1 cup shallots chopped ( 4 large)

Equipment

• bowl
• oven
• whisk
• pot
• aluminum foil
• broiler
• slotted spoon

Directions

1. Preheat oven to 400°F. Toss squashwith 1 tablespoon oil on rimmed bakingsheet.
2. Sprinkle with coarse salt; bakeuntil squash is tender, turning withspatula occasionally, 20 to 25 minutes.
3. Whisk eggs in large bowl.
4. Add halfand half, wine, mustard, and 1 1/2 teaspoonscoarse salt; whisk to blend.
5. Add baguettepieces; fold gently into egg mixture.
6. Letsoak 30 minutes, stirring occasionally.
7. Meanwhile, heat 2 tablespoons oilin large pot over medium-high heat.
8. Add shallots and sauté until soft, stirringfrequently, about 5 minutes.
9. Add kale;cover and cook 2 minutes. Uncover andstir until kale is wilted but still bright green,about 5 minutes (kale will be a bit crunchy).
10. Reduce oven temperature to 350°F.
11. Generously butter 13x9x2-inch bakingdish. Using slotted spoon, transfer halfof bread from egg mixture to preparedbaking dish, arranging to cover most ofdish. Spoon half of kale over bread. Spoonhalf of squash over bread and kale; sprinklewith half of cheese. Repeat with remainingbread, kale, squash, and cheese.
12. Pourremaining egg mixture over bread pudding.
13. Cover bread pudding with foil.
14. Bake 20minutes.
15. Remove foil; bake uncovered untilcustard is set and bread feels springy totouch, about 20 minutes longer.
16. Preheat broiler; broil pudding untilcheese browns slightly, about 2 minutes.Cool 5 minutes and serve.