BUTTERNUT SQUASH BREAD PUDDING RECIPES

BUTTERNUT SQUASH BREAD PUDDING | SOUTHERN LIVING

Butternut Squash Bread Pudding | Southern Living image

This savory bread pudding is ultra-cheesy and flavorful, a must-have on your table if you love a good strata. Crispy, browned bread on top and soft, moist bread in the pudding will have you reaching for extra helpings. If you are looking for a less-traditional side dish to serve with your holiday meal, this butternut squash bread pudding fits the bill. Assemble this pudding the night before and refrigerate, covered, until ready to bake. This butternut bread pudding reheats well, and would also make a fabulous entrée at a weekend brunch, just add some crispy bacon and fresh fruit for an enjoyable meal. If you want to add a little more bulk to the dish, brown a package of bulk sausage and stir into the mixture before baking.

Provided by Anna Theoktisto

Total Time 2 hours 15 minutes

Number Of Ingredients 15

Ingredients

1?½ pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
1 tablespoon extra-virgin olive oil
? teaspoon ground nutmeg
2 teaspoons kosher salt, divided
½ teaspoon black pepper, divided
8 large eggs
1?½ cups half-and-half
1?½ cups chicken broth
2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
½ teaspoon garlic powder
1 (18- to 20-oz.) challah bread loaf, cut into 1 ½-inch cubes (about 12 cups)
8 ounces Gruyère cheese, shredded (about 2 cups), divided
2 ounces Parmesan cheese, coarsely grated (about ½ cup), divided

Steps:

Preheat oven to 425°F. Toss together squash, oil, nutmeg, 1 teaspoon of the salt, and ¼ teaspoon of the pepper on a large rimmed baking sheet until coated. Bake until squash is tender and starting to brown, 25 to 30 minutes. Cool on baking sheet about 10 minutes. Reduce oven temperature to 350°F.
Coat a 13- x 9-inch baking dish with cooking spray. Whisk together eggs, half-and-half, broth, mustard, thyme, rosemary, garlic powder, and remaining 1 teaspoon salt and ¼ teaspoon pepper in a large bowl until combined. Add bread cubes, cooled squash, 1 ½ cups of the Gruyère, and ¼ cup of the Parmesan; toss to coat. Spoon mixture into prepared baking dish; pour any remaining egg mixture in bowl over baking dish. Let stand at room temperature 30 minutes.
Sprinkle casserole evenly with remaining ½ cup Gruyère and ¼ cup Parmesan. Bake at 350°F until it begins to brown and center is set, about 45 minutes, covering with aluminum foil after about 30 minutes to prevent excessive browning, if needed. Cool 15 minutes before serving.

BUTTERNUT SQUASH BREAD PUDDING RECIPE - ELISABETH PRUEITT ...

Butternut Squash Bread Pudding Recipe - Elisabeth Prueitt ... image

Plus: Ultimate Holiday Guide Delicious, Quick Side Dishes

Provided by Elisabeth Prueitt

Total Time 2 hours 30 minutes

Yield 12

Number Of Ingredients 11

Ingredients

1 1/2 pounds butternut squash, halved lengthwise and seeded
Kosher salt and freshly ground pepper
One 1 1/2-pound loaf of sourdough bread, ends trimmed, loaf cut into 1-inch cubes
2 tablespoons unsalted butter
2 medium leeks, white and tender green parts only, chopped
2 garlic cloves, minced
15 large eggs
3 cups milk
3 cups heavy cream
2 teaspoons chopped thyme
1/4 teaspoon freshly grated nutmeg

Steps:

Preheat the oven to 400°. Butter a shallow 10-by-15-inch baking dish. Season the squash with salt and pepper and set the halves on a rimmed baking sheet, cut side down. Bake the squash for 35 minutes, or until just tender. Let cool slightly, then peel and cut into 1/2-inch dice.
On 2 large rimmed baking sheets, toast the bread until dry and just crisp, about 10 minutes. Let cool completely. Reduce the oven temperature to 350°.
Meanwhile, melt the butter in a medium skillet. Add the leeks and garlic and cook over moderately high heat for 2 minutes. Reduce the heat to moderately low and cook, stirring occasionally, until softened, about 20 minutes.
In a large bowl, whisk the eggs. Whisk in the milk, cream, thyme, nutmeg and 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Add the bread cubes and let stand for 15 minutes. Gently fold in the squash and leeks and transfer to the prepared baking dish. Bake for 1 hour, or until browned on top and just set. Let rest for 15 minutes before serving.

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