Butternut Squash and Cheddar Bread Pudding

A very hearty savory bread pudding that could pass as an entree. I increased the cheddar substantially, because I like a cheesy baked top, but you could cut it down if you prefer.

Ingredients:
2# peeled, seeded butternut squash cut into 1" cubes
3 Tbs olive oil, divided
1.5 tsp coarse kosher salt
7 large eggs
2.25c half and half
6 Tbs dry white wine
2 tsb Dijon mustard
1 day old baguette, torn into 1" pieces (do not remove the crust)
1c chopped shallots (about 4 large shallots)
2 bunches tuscan kale, ribs removed, coarsely chopped
12-16ox extra sharp cheddar cheese, coarsely grated

Preheat oven to 400*.
Toss squash with 1 Tbs oil and put in single layer on rimmed baking sheet. Sprinkle with coarse salt, bake until tender, turning occasionally 20-25 minutes.

Whisk eggs in large bowl. Add half and half, wine, mustard and 1.5 tsp salt, whisk to blend. Add baguette pieces, fold into egg mixture. Let soak for 30 minutes - stirring occasionally.

Heat 2 Tbs old in large pot over med-hi heat. Add shallots and saute until soft, about 5 minutes. Add kale; cover and cook for 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes.

Reduce oven temp to 350*. Generously butter a 13x9x2 inch pan. Transfer half of bread mixture to dish. Spoon half of kale mixture over it, then half of squash, then sprinkle with a bit less than half the cheese. Repeat ending with a layer of cheese. Any egg mixture remaining can be poured in as well.

Cover bread pudding with foil and bake 20 minutes. Remove foil and beak uncovered another 20 minutes, until custard is set and bread feels springy. Turn on broiler for 2-3 minutes to brown cheese topping. Cool for 5 minutes and serve.

Adapted from Bon Appetit