Gayle's Recipes

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====== Butternut Squash and Leek Bread Pudding ====== 

Tags: [[vegetarian]] - [[side]] - [[thanksgiving]] - [[holiday]]\\ 
Active Time: 45 minutes \\ 
Passive Time: 90 minutes \\ 
Serves: 8 \\

====Description====
Savory bread pudding which can be used instead of (or in addition to) stuffing at Thanksgiving dinner

====Source====
[[https://www.bonappetit.com/recipe/butternut-squash-and-leek-bread-pudding|Bon Appetit]]

====Ingredients====
  *Brioche: 12 cups of 1 inch pieces, about 2 loaves \\ \\ 
  *Salted butter: 4 tbsp + more for pan \\ \\ 
  *Butternut squash: 1 small (about 1 1/2 lbs), peeled, seeds removed, and cut into 1/2-inch pieces
  *Leeks: 2 large, white and pale green parts only, halved lengthwise, cut into 1/2-inch pieces
  *Thyme leaves: 1 tsp \\ \\ 
  *Cayenne pepper: a pinch
  *Kosher salt: 1/2 tsp + more to taste \\ \\ 
  *Eggs: 4 large
  *Heavy cream: 3 cups
  *Whole milk: 3 cups
  *Sugar: 1 tsp \\ \\ 
  *Emmenthal, Comte, and/or aged Gouda: 1 1/2 cups coarsely grated, divided

====Notes====
  *I only used Gouda when I made it, but Bon Appetit suggests using a mixture of all three for the best flavor

====Instructions====
  -Preheat oven to 350F
  -Butter a 13 x 9 inch glass or ceramic baking dish and set aside
  -Spread out brioche on a large rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25 - 30 minutes. Be careful - don't let it go too long. Let cool, then transfer to a large bowl (the biggest bowl you can find)
  -In the meantime, heat 4 tbsp butter in a large skillet over medium heat. Cook squash, leeks, and thyme, stirring occasionally, until squash is tender, 10 - 12 minutes. Mix in a pinch of cayenne pepper and season with salt. Transfer to bowl with brioche
  -Whisk eggs, cream, milk, sugar, 2 tsp salt, and a pinch of cayenne in a bowl to combine
  -Add 1 cup of cheese to the bowl with brioche and toss evenly to combine. Transfer to prepared baking dish and pour 5 cups of the egg mixture over it. Gently press bread into liquid to coat and toss a bit. 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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{{:breadpudding.png?400|}}