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roasted butternut squash bread pudding

roasted butternut squash bread pudding

Adapted from Bread Toast Crumbs by Alexandra Stafford

Hearty and flavorful side to your favorite roasted meat or chicken.

Servings 8 to 10 servings
Author Rosemary Stelmach

Ingredients

  • 4 cups 3/4-inch-cubed butternut squash (one medium / about 23 ounces)
  • 3 cups diced onion (two medium / about 12 ounces)
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons kosher salt, divided
  • freshly ground black pepper
  • 10 cups 3/4-inch-cubed day-old hearty bread (about 14 ounces)
  • 8 large eggs
  • 4 cups milk (2% or whole)
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh sage leaves
  • 1 1/2 cups grated Gruyère cheese (about 5.5 ounces)
  • 1 cup grated Parmigiano-Reggiano (about 4 ounces)
  • 1/4 cup crumbled blue cheese
  • softened unsalted butter (for greasing baking dish)
  • freshly ground nutmeg (optional)

Instructions

  1. Preheat the oven to 325°F. Butter a 9 x 13-inch baking pan. Set aside.

  2. On a rimmed sheet pan, toss the squash and onions with the olive oil, 1 teaspoon of the salt and freshly ground black pepper to taste. Transfer to the oven and roast for 35 minutes, or until the squash is tender but not falling apart. Remove the pan from the oven.

  3. Meanwhile, arrange the bread cubes in a single layer on a separate rimmed sheet pan. Transfer to the oven and bake for about 20 minutes, or until slightly dry. Remove the pan from the oven and let the bread cool for 10 minutes. Leave the oven on.

  4. In a large bowl, whisk together the eggs, milk, remaining 1/2 teaspoon of salt and a few grindings of pepper along with the chopped herbs. In a separate medium-size bowl, combine the three cheeses.

  5. Once cool enough to handle, transfer the  squash, onions and bread cubes to the bowl with the egg & milk mixture along with one-third of the cheese mixture. (The remaining cheese is saved to be added to the top of your dish before baking.) Once combined well, allow the mixture to rest for about 20 minutes so that the bread has a chance to absorb the liquids.

  6. Transfer the mixture from the large bowl to the prepared baking dish. The pan will feel very full. Distribute the remaining cheese evenly on top. If using, grate a bit of nutmeg over the cheese.

  7. Transfer the baking dish to the oven and bake at 325°F for 45 minutes, or until the top of the pudding is golden and the surface feels firm to the touch. Remove the baking dish from the oven and let the bread pudding rest for 15 to 20 minutes before serving.