RECIPE: Butternut Squash and Cheddar Bread Pudding

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Butternut Squash and Cheddar Bread Pudding

LINK: http://www.bonappetit.com/recipes/2009/11/butternut_squash_and_cheddar_bread_pudding

A delicious savory bread pudding that rivals the big roasted bird.

6 to 8 servings

Recipe by Molly Wizenberg

Photograph by Elinor Carucci

November 2009

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
• 1 1/2 teaspoons Dijon mustard
• 1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
• 1 cup chopped shallots (about 4 large)
• 2 bunches Tuscan kale (about 1 pound), ribs removed, kale coarsely chopped
• 8 ounces extra-sharp cheddar cheese, coarsely grated

Preparation

• Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.
• Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.
• Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté 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).
• Reduce oven temperature to 350°F. Generously butter 13x9x2-inch baking dish. Using 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.
• 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.
• Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.

Gina's Pepperoni Dip

One my sister got me hooked on some time ago... e.

>>>>>>>>>>>>>>>>>>>>>>>>

• 1 can(2.9 oz) fried onions
• 2 8 oz pck cr cheese softened
• 1 cup (8 oz) sour cream
• 1 package peperonie sliced anddiced
• 1/4 cup green bell pepper
• 1/4 tsp garlic powder

Preheat oven to 350

Reserve 1/4 cup of fried onions.
Mix remaining onions and all other ingredients together.
Spread mixture in a 1 1/2 quart casserole pan (Gina uses a bread pan) coated with nonstick veggie spray.
Top with reserved fried onions
Bake for 20 minutes or until heated through.

Serve... enjoy...

Almond Toffee

One of my favorite & most frequently made sweets. I've tweaked a few things when I make it (highlighted in red)...

Almond Toffee

about 2-1/4 pounds
Prep: 10 minutes Chill: 1 hour Cook: 12 minutes

Ingredients
1 cup (2 sticks) unsalted butter, cut up
1-1/2 cups granulated sugar
1 tablespoon light corn syrup
1 cup chopped almonds plus 1/4 finely chopped almonds
12 ounces milk chocolate bars, chopped, or milk chocolate chips
[I add 1/4 tsp of vanilla extract.]

Directions
1. Line a 15 x 10 x 1-inch jelly-roll pan with nonstick foil or regular foil coated with nonstick spray. In a medium-size saucepan, heat butter, sugar, corn syrup and 2 tablespoons water. [I add 2 tbsp cold coffee vs. water.] Heat over medium heat to melt butter. Increase heat to medium-high and insert candy thermometer (see Note).
2. Cook mixture about 12 minutes until golden brown and temperature reaches 300°F. Do not stir. Remove from heat and remove thermometer. Carefully stir in 1 cup chopped almonds.
3. Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30 minutes.
4. Melt half of the chocolate in microwave on HIGH for 45 seconds; stir to smooth. Spread over top of cooled toffee; refrigerate 20 minutes until firm.
5. Once firm, flip entire bar over onto a sheet of waxed paper; remove foil. Microwave remaining chocolate on HIGH for 45 seconds. Stir until smooth. Spread over toffee bar; sprinkle with remaining 1/4 cup almonds. Use waxed paper to slide toffee bar back onto baking pan. Refrigerate 20 minutes more.
6. Once chocolate is firm, break bar into 2-1/2-inch pieces. Store airtight at room temperature, up to 1 month.

Spoon + Rat + Cat => Flight

... thanks, D&D:

Happy Birthday, Weazie

I miss you, lady.

~ E.

Merry Christmas.

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