Sausage, Kale and Squash Bread Pudding

Thirty-three weeks and counting down. The OB says twins often come at thirty-six to thirty-eight weeks. That is three to five weeks. I am keeping the slow cooker in operation and the freezer stocked in a way that amounts to provisioning for a siege, which is not wrong, which is exactly what it is. Ryan description. Still apt.

I made a huge batch of the freezer meals this week: double enchilada casserole, a lasagna with the bolognese I had already made and frozen in portions, a big pot of white bean and sausage soup portioned into containers. I have labeled everything. The freezer is organized in a Patty-approved way that I did not consult Patty about but which I know she would approve of. There is enough food in that freezer to eat well for six weeks without cooking anything more involved than reheating, which is the correct preparation for twin newborns and I say this with full understanding of what I am about to experience.

The school year is proceeding without me now — I started leave last week, slightly earlier than planned because the physical reality of twin pregnancy at thirty-three weeks in a classroom is a thing that has limits. My substitute sent me an update on Friday. P is doing well. The visual schedule is working. Everyone is okay. I cried a little reading it. The good kind of cry.

Ryan finished his sketch of the babies room as it currently exists — the corner of our bedroom that Steve crib is going into, the little mobile Patty bought, the small soft things on the shelf. He framed it. He hung it on the wall in the babies corner without asking, which is fine because it is exactly right. He is ready. I am ready. The babies have not gotten the memo yet but they will.

The white bean and sausage soup made the freezer cut easily, but the dish I keep coming back to — the one I made twice this week because a single batch felt irresponsible — is this savory bread pudding. It has sausage, it has greens, it has squash, and it reheats in a way that tastes like someone actually cooked dinner, which is going to matter a great deal in about three to five weeks. Ryan called it “the responsible casserole,” which is not wrong. I made it once for the smell of it filling the apartment, and once because the freezer said there was room.

Prep Time: 25 min | Cook Time: 55 min | Total Time: 1 hr 20 min | Servings: 8

Ingredients

1 lb Italian sausage, casings removed
1 small butternut squash (about 2 cups), peeled and cut into 3/4-inch cubes
1 bunch kale (about 4 cups), stems removed, leaves roughly chopped
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
8 cups day-old crusty bread, cut into 1-inch cubes (about a 1 lb loaf)
6 large eggs
2 1/2 cups whole milk
1/2 cup heavy cream
1 1/2 cups shredded Gruyere or sharp white cheddar, divided
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Butter or cooking spray for the baking dish

Instructions

Preheat and prep. Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray and set aside.
Roast the squash. Toss squash cubes with olive oil, a pinch of salt, and the smoked paprika. Spread on a rimmed baking sheet and roast for 20 minutes, until just tender and lightly caramelized. Remove and set aside. Leave the oven on.
Cook the sausage and aromatics. In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until browned through, about 7–8 minutes. Transfer to a paper-towel-lined plate. In the same pan with the rendered fat (drain excess if needed, leaving about 1 tablespoon), cook the onion over medium heat until softened, about 4 minutes. Add the garlic and cook 1 minute more.
Wilt the kale. Add the kale to the skillet with the onion and garlic. Toss and cook over medium heat, stirring often, until wilted and tender, about 4–5 minutes. Season with salt and pepper. Remove from heat.
Make the custard. In a large bowl, whisk together the eggs, milk, and heavy cream. Stir in the thyme, 1 cup of the shredded cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Assemble the bread pudding. Scatter the bread cubes evenly in the prepared baking dish. Distribute the sausage, roasted squash, and kale mixture over and between the bread cubes. Pour the custard evenly over the top, pressing down gently with a spatula so the bread absorbs the liquid. Scatter the remaining 1/2 cup of cheese over the surface.
Rest, then bake. Let the assembled pudding rest for 10 minutes so the bread soaks up the custard. Bake uncovered at 375°F for 40–45 minutes, until the top is golden and the center is set (a knife inserted in the center should come out clean). Tent loosely with foil if the top browns too quickly.
Cool and serve — or freeze. Let rest 10 minutes before cutting. To freeze: cool completely, wrap individual portions tightly in plastic wrap and then foil, and freeze for up to 3 months. Reheat from frozen at 350°F covered for 25 minutes, then uncovered for 10 minutes.

Nutrition (per serving)

Sausage, Kale and Squash Bread Pudding — The Freezer Meal That Made the List