Makes 6 – 8 servings
- 6 cups peeled seeded pumpkin, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons sea salt plus additional for sprinkling
- 7 large eggs
- 2 1/4 cups milk
- 6 tablespoons dry white wine
- 1 1/2 teaspoons Dijon mustard
- 1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
- 1 cup chopped shallots (about 4 large)
- 2 bunches silverbeet
- 1 1/2 cupa extra-sharp cheddar cheese, coarsely grated
Preheat oven to 200C. Toss pumpkin with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt and bake until tender, about 20 to 25 minutes.
In a large bowl whisk eggs. Add milk, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add the baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.
Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add silverbeet; cover and cook 2 minutes. Uncover and stir until it is wilted but still bright green, about 5 minutes.
Reduce oven temperature to 180C. Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of the silverbeet over bread. Spoon half of the pumpkin over the bread and silverbeet; sprinkle with half of cheese. Repeat with remaining bread, silverbeet, pumpkin and cheese. Pour remaining egg mixture over bread pudding.
Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.
Turn to grill and grill the pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.