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Butternut Squash Bread Pudding

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  • Servings: 12

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  • 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

How to make this recipe

  1. 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.
  2. 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°.
  3. 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.
  4. 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.

Make Ahead

The bread pudding can be prepared earlier in the day and reheated.

Contributed By Photo © William Meppem Published December 2003

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