Butternut Squash and Leek Bread Pudding

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

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

Bon Appetit

• 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

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

1. Preheat oven to 350F
2. Butter a 13 x 9 inch glass or ceramic baking dish and set aside
3. 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)
4. 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
5. Whisk eggs, cream, milk, sugar, 2 tsp salt, and a pinch of cayenne in a bowl to combine
6. 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
7. 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