Sausage Kale And Squash Bread Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease six 12-ounce ramekins with 2 tablespoons of the butter and set aside on a rimmed baking sheet.
• Spread the brioche on a second rimmed baking sheet and bake, tossing halfway through, until lightly browned, about 15 minutes.
• Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the sausage and squash and cook, breaking up the meat with the back of a spoon, until the sausage is browned and the squash is tender, about 8 minutes. Stir in the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and continue to cook, stirring often, until the leeks are wilted and softened, about 5 minutes.
• Whisk together the chicken broth, cream, parsley, chives and eggs in a medium bowl. Add half the brioche to the ramekins. Divide the sausage mixture among the ramekins; top with 1 cup of the Gruyere and the remaining brioche. Pour the egg mixture over and sprinkle with the remaining 1 cup Gruyere.
• Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Sprinkle with chives before serving.

Steps:

• Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
• If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
• Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat.
• Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. 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 a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
• Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.

Steps:

• Heat oven to 400 degrees. Carefully halve cut each squash in half through the stem, removing the stem if still attached. Scoop out and discard the seeds, and place the squash halves on a sheet pan, cut-side up. (You may want to trim the bottom of the squash halves slightly so they don't wobble on the pan.) Brush each squash generously with olive oil and sprinkle with salt and pepper. Roast until the flesh is very tender when pierced with a knife, 35 to 40 minutes.
• Meanwhile, if using the hazelnuts, heat a large skillet slicked with olive oil over medium. Add the hazelnuts and toast, tossing often, until the skins begin to split and the nuts are fragrant, about 5 minutes. Transfer the nuts to a cutting board to cool. Once cooled, roll the nuts around on the board with the palm of your hand to remove some of the skins. Discard the skins, coarsely chop the nuts, sprinkle lightly with salt, then set aside.
• Add 2 tablespoons olive oil to the skillet and heat over medium-low. Add the shallots and cook for 3 to 5 minutes, stirring occasionally, until translucent. Add the sage and garlic and cook for 1 minute, stirring often, until the garlic is fragrant. Add the kale and cook, tossing, just until it begins to wilt.
• Raise the heat to medium-high and add the sausage, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, crumbling the sausage with a wooden spoon as it cooks, until no longer pink, about 6 minutes. Add the wine and cook, scraping any browned bits from the bottom of the pan, until about half the liquid has evaporated. Remove the skillet from the heat.
• Using a small spoon, gently scrape about 3 heaping tablespoons of flesh from the cavity of each squash (you should have about 1 cup altogether) and add it to the sausage, along with the rice and Parmesan. Mix thoroughly until combined, breaking up any chunks of squash.
• Divide the sausage mixture among the squash halves, filling each one to the top. (Depending on the size of the squash cavities, you may need to slightly heap the filling.) Return the sheet pan to the oven to roast for 15 to 20 minutes, or until the filling is heated through and starting to brown on top.
• Sprinkle with chopped hazelnuts and parsley, if using, and serve hot.

Steps:

• Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.
• Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.
• Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes, or until pudding is set and lightly browned.