SAUSAGE, KALE AND SQUASH BREAD PUDDING

Sausage, Kale and Squash Bread Pudding image

Who said bread pudding has to be for dessert? I love to serve this for brunch or dinner when I want something hearty and a little unusual. -Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Time 3h25m

Yield 12 servings.

Number Of Ingredients 14

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

Steps:

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., 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., 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 3-4 hours or until squash is tender. Serve warm.

Nutrition Facts : Calories 330 calories, Fat 17g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 831mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.