Butternut Squash And Leek Bread Pudding Recipes

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SAVORY BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING



Savory Butternut Squash and Parmesan Bread Pudding image

This hearty casserole from Cooking Light magazine is a light yet comforting autumn bread pudding.

Provided by Tara Parker-Pope

Categories     side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

3 cups butternut squash, peeled and cut into 1/2 inch cubes
Cooking spray
1/2 teaspoon salt, divided
1 teaspoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 cups 1 percent low-fat milk
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese or other hard cheese, divided
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 large eggs
2 large egg whites
8 ounces day-old French bread, cut into 1-inch cubes (about 9 cups)

Steps:

  • Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.
  • Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.
  • Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes, or until pudding is set and lightly browned.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 639 milligrams, Sugar 9 grams, TransFat 0 grams

BUTTERNUT SQUASH AND LEEK BREAD PUDDING RECIPE



Butternut Squash and Leek Bread Pudding Recipe image

You can simplify this side dish by using just one cheese, but the blend of all three will earn it (and you!) celebrity status.

Yield 8 servings

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for pan
12 cups (1" pieces) brioche (from about 2 loaves)
1 small butternut squash (about 1 1/2 lb.), peeled, seeds removed, cut into 1/2" pieces
2 large leeks, white and pale green parts only, halved lengthwise, cut into 1/2" pieces
1 teaspoon thyme leaves
2 teaspoons kosher salt, plus more
4 large eggs
3 cups heavy cream
3 cups whole milk
1 teaspoon sugar
1 1/2 cups coarsely grated Emmenthal cheese, Comté, and/or aged Gouda, divided
Crème fraîche and fennel fronds (for serving)

Steps:

  • Preheat oven to 350°F. Butter a 13x9" glass or ceramic baking dish; set aside. Spread out brioche on a large rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25-30 minutes. Let cool, then transfer to a large bowl.
  • Heat remaining 4 Tbsp. butter in a large skillet over medium. Cook squash, leeks, and thyme, stirring occasionally until squash is tender, 10-12 minutes. Mix in a pinch of cayenne; season with salt. Transfer to bowl with brioche.
  • Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine.
  • Add 1 cup cheese to bowl with brioche and toss to evenly distribute. Transfer to prepared baking dish and pour 5 cups egg mixture over; gently press bread into liquid to coat. Pour remaining egg mixture over and let sit 15 minutes.
  • Scatter remaining 1/2 cup cheese over bread pudding and bake until puffed and custard is set in the center, 60-75 minutes. Let cool at least 10 minutes before serving.

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