Bread pudding has never really appealed to me.

But the Dark Days eat-local challenge, now in Week 8, is all about trying new things.

And my editor had recently discovered a tantalizing recipe for a savory bread pudding with kale and squash in the Epicurious.com buzz box, a little corner of the site that spotlights the most commented and rated concoctions of the past month.

Enhanced with extra sharp cheddar, white wine and a bounty of shallots, it was instantly intriguing.

I figured bread pudding would be the perfect way to use numerous local dairy products, plus some squash I had in the freezer.

When I hit my local PCC to shop for the meal, however, many of the usually local items were from California, including the kale.

Maybe local farmers are winding down for the winter in preparation for spring planting?

Fortunately, I had a wealth of other products that would work, including bread from The Essential Baking Company of Seattle, Quilceda Farm eggs from Marysville, whole milk from Fresh Breeze Organic Dairy of Lynden, Beecher’s Flagship cheese from Seattle, Golden Glen Creamery butter from Bow, shallots from Rent’s Due Ranch of Stanwood and farmers market squash.

Though the recipe was described as a huge vegetarian hit, multiple reviewers recommended adding meat for more flavor. I chose Skagit River Ranch breakfast sausage, which added a huge boost of flavor.

I also used Whidbey Island Winery’s 2007 siegerrebe, a fantastic white with a stunning, beautiful bouquet.

I made my bread pudding on a Wednesday night and didn’t eat it until Thursday because I had read in the recipe reviews that the flavors melded well over time, like they do in a good soup.

I loved it. In fact, it was hard to stop eating it.

It tasted like a cross between a really great stuffing and a frittata, an ideal winter comfort food. I ate it again on Friday and, further aged, it was even better.

I think kale would have added a wonderful green, earthy touch to go with the other flavors. It was missed.

That said, this recipe could be adapted easily with other meats, all sorts of cooked veggies and myriad herbs and spices.

Want more bread pudding recipes? Check out this savory variation that also uses squash and this sweet one with apples.

See urbanhennery.com for scores of other local-seasonal-organic Dark Days meal ideas.

Savory bread pudding with kale and squash

4 cups butternut squash, cut into 1-inch cubes

2 tablespoons olive oil

8 large eggs

2 1/2 cups whole milk or half and half

6 tablespoons dry white wine

½ teaspoon of salt

½ teaspoon of black pepper

¼ teaspoon of cayenne pepper

1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)

2 tablespoons butter

2 cups shallots, chopped

1 bunch kale, ribs removed, coarsely chopped, about half a pound

1 pound breakfast sausage, patties, cooked and chopped

8 ounces extra-sharp cheddar cheese, coarsely grated

Preheat oven to 400 degrees. Toss squash with olive oil and salt to taste on a rimmed baking sheet. Bake until squash is tender, at least 20 minutes.

Whisk eggs in large bowl and add milk or half and half, wine, salt, black pepper and cayenne. Fold bread pieces into the egg mixture. Let soak 30 minutes, stirring occasionally.

Meanwhile, heat butter in a large pot over medium-high heat. Add shallots and cook until soft, stirring frequently, at least 5 minutes. Add kale, cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes. Kale will be a bit crunchy.

Reduce oven temperature to 350 degrees.

Generously butter a 9-by-13-inch baking dish. Transfer half the bread and egg mixture to the dish and spread it out. Spoon half of kale over bread. Spoon half of squash over bread and kale. Sprinkle with half the sausage and cheese. Repeat with remaining bread, kale, squash, sausage and cheese.

Cover bread pudding with foil. Bake 20 minutes. Remove foil and bake uncovered until the bread feels springy to touch, about 20 minutes longer.

Broil the pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve immediately or within the next few days. Flavors will intensify and become richer over time.

Adapted from Epicurious.com