Sausage, Kale And Squash Bread Pudding

Name: Sausage, Kale And Squash Bread Pudding
Ingredients: 1 pound bulk spicy pork sausage; 1-1/2 cups chopped sweet onion (about 1 medium); 3 garlic cloves, minced; 1/2 cup white wine; 1 loaf sourdough bread (about 1 pound), lightly toasted and cubed; 4 cups chopped fresh kale; 3 cups cubed peeled butternut squash; 1 cup shredded Gruyere or Swiss cheese; 1 cup chicken broth; 4 large eggs; 1/2 cup heavy whipping cream; 1 tablespoon minced fresh thyme; 1 teaspoon salt; 1/2 teaspoon coarsely ground pepper

14 ingredients

3 steps

Ingredients

1 pound bulk spicy pork sausage
1-1/2 cups chopped sweet onion (about 1 medium)
3 garlic cloves, minced
1/2 cup white wine
1 loaf sourdough bread (about 1 pound), lightly toasted and cubed
4 cups chopped fresh kale
3 cups cubed peeled butternut squash
1 cup shredded Gruyere or Swiss cheese
1 cup chicken broth
4 large eggs
1/2 cup heavy whipping cream
1 tablespoon minced fresh thyme
1 teaspoon salt
1/2 teaspoon coarsely ground pepper

Directions

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.
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.
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.