Recipes Butternut Squash Bread Pudding Be the first to rate & review! Plus: Ultimate Holiday Guide Delicious, Quick Side Dishes By Elisabeth Prueitt Updated on June 13, 2016 Print Rate It Share Share Tweet Pin Email Photo: © William Meppem Active Time: 40 mins Total Time: 2 hrs 30 mins Yield: 12 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 Directions 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. Make Ahead The bread pudding can be prepared earlier in the day and reheated. Rate it Print