Sausage, Kale And Squash Bread Pudding

• 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

1. 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.
2. 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.
3. 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 until squash is tender, 3-4 hours. Serve warm.

pork sausage, sweet onion, garlic, white wine, bread, fresh kale, butternut squash, gruyere, chicken broth, eggs, heavy whipping cream, thyme, salt, ground pepper

Taken from www.tasteofhome.com/recipes/sausage-kale-and-squash-bread-pudding/ (may not work)