Butternut Squash and Cheddar Bread Pudding :: Abundance Hill

Ingredients

• 2 ⅔ pounds peeled seeded butternut squash, cut into 1-inch cubes (about 8 cups)
• 4 tablespoons olive oil, divided
• 2 ½ teaspoons coarse kosher salt divided plus additional for sprinkling
• 9 large eggs
• 3 cups half and half
• ½ cup dry white wine
• 2 ¾ tablespoons, minced fresh thyme
• 3 teaspoons Dijon mustard
• ½ tsp hot sauce
• 1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 13 1/2 cups)
• 2 cup chopped shallots (about 8 large)
• 1 ¼ pound of Tuscan kale, ribs removed, kale coarsely chopped
• 12 ounces extra-sharp cheddar cheese, coarsely grated